October 19, 2010
TEXAS STYLE PORK RIBS
These grilled ribs are basted in a thick, rich barbecue sauce. Remember to smoke/grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.
• 4 pounds pork ribs
• 1 medium onion, chopped
• 1 can (15 ounces) tomato sauce
• 2/3 cup cider vinegar
• 2/3 cup brown sugar
• 2 tablespoons butter
• 2 tablespoons chili powder
• 1 tablespoon prepared mustard
• 2 cloves garlic, minced
• 1/2 teaspoon pepper
In a large sauce pan, melt butter and saute.. onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.
Place ribs on grill over direct heat for one minute per side. Move to indirect heated area. Close grill lid and cook for 20 minutes. Turn and continue grilling for 30 minutes. Baste with sauce on one side, grill for 10 more minutes. Turn and baste the other side. Grill until done (about 10 more minutes).