Barbecued Ribs With Rodeo Sauce
|Catsup||1 Cup (16 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Bottled hot pepper sauce||3 Dash|
|Water||1 Cup (16 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Celery seed||1 Teaspoon|
|Pork spareribs||4 Pound|
|Lemon||1 , thinly sliced|
|Onion||1 Large, thinly sliced|
For Rodeo Sauce, combine first 8 ingredients; simmer 30 minutes.
Salt ribs and place in rack over slow coals.
Put barbecue lid on or hood down.
Cook 1 hour.
Brush ribs with Rodeo Sauce and peg on slices of lemon and onion with toothpicks.
Continue to cook without turning ribs, 30 to 40 minutes or till done, brushing now and then with sauce.
For smoke flavor, during last half hour, toss damp hickory chips or sawdust on coals.
Snip ribs in servings with scissors.