|Instant minced onion||2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Whole mustard seed||1 Tablespoon|
|Monosodium glutamate||1 Teaspoon|
|Crushed oregano||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Cracked pepper||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Catsup||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Wine vinegar||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Liquid smoke seasoning||3 Drop|
|Loin back ribs/Spareribs||4 Pound|
For sauce, combine all ingredients except ribs; stir well.
Heat to boil; simmer gently for 20 to 25 minutes, stirring occasionally.
Remove bay leaf.
Sprinkle ribs with salt and place the slabs, bone side down, on grill of barbecue-smoker, away from the coals.
Add dampened hickory to slow coals and close smoker hood.
Hickory-barbecue about 3 1/2 hours, basting with sauce the last half hour.
Snip ribs in serving pieces.