Barbecued Back Ribs
3 lbs pork backribs
salt and pepper to taste
1 cup ketchup
2 tablespoons brown sugar
½ cup water
1⁄3 cup worcestershire sauce
1 tablespoon chili powder
dash hot pepper sauce
Using the indirect cooking method, place a drip pan over the vaporizer, under the cooking grids.
Pour in one inch of water or other liquid such as apple cider or wine, or a combination.
Replace the cooking grids and preheat barbecue on medium.
Peel the membrane off the back of the ribs using your fingers. (This makes a great difference in the tenderness of the ribs.) Cut each sleeve or rack of ribs into 6” sections. Sprinkle with salt and pepper and place in a rib rack on the barbecue. Place the ribs upright In the rib rack, with the bone tips pointed upwards.
Cook slowly on low heat for appox. 1½ hours, until very tender.
Meanwhile, combine the remaining ingredients in a saucepan and simmer until the sauce thickens.
Apply this sauce during the last few minutes of cooking to prevent the sugar from burning.
A warmed sauce will penetrate the meat better, and result in more flavourful ribs.
Let stand 5 min before serving.