TEXAS PORK RIBS

TEXAS PORK RIBS

6 lbs. pork spareribs
1-1/2 cups white sugar
¼ cup salt
2-1/2 T. black pepper
2 T. sweet paprika
1 tsp. cayenne pepper, or to taste
2 T. garlic powder
5 T. pan drippings
½ cup chopped onion
4 cups ketchup
3 cups hot water
4 T. brown sugar
cayenne pepper to taste
salt and pepper to taste
1 cup wood chips, soaked

Clean the ribs and trim away any excess fat. In a medium bowl, stir together the sugar, ¼ cup salt, ground black pepper, paprika, 1 tsp. cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10-x-15-inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.

Preheat oven to 275^. Bake uncovered for 3-4 hours, or until the ribs are tender and nearly fall apart.

Remove 5 T. of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan dripping until slightly browned and tender. Stir in ketchup, and heat for 3-4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thicknesses

Preheat grill for medium-low heat.

When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill.

Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

Yield: 12 servings.