Ingredients

• 3 slabs pork ribs (baby back ribs, pork loin ribs or St. Louis style       ribs)


• Barbecue Sauce
• 4 cups ketchup
• 2 cups water
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon freshly ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon dry mustard powder
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup Worcestershire sauce
• 1 cup apple cider vinegar
• 1/4 cup light corn syrup
• coarse or Kosher salt
• 2 tablespoons rub (recipe follows)


• Rub
• 1/4 cup paprika
• 1 tablespoon granulated sugar
• 2 teaspoons onion powder

Directions

Whisk together all ingredients in a large saucepan until blended and smooth. Bring sauce to a boil over high heat, stirring frequently until sauce begins to boil, then reduce heat to low and simmer, uncovered, for 2 hours, stirring occasionally. (Sauce will reduce by about 1/4 to 1/3.) Remove from heat and allow to cool. (Sauce may be made in advance and stored in refrigerator overnight or up to 1 week.)


Rinse rib slabs under running water, then pat dry with paper towels. Salt rib slabs on both sides, then liberally apply Rub to both sides of slabs. Cover with plastic wrap and place (preferably on a baking pan) in refrigerator for at least 1 hour or overnight.

Preheat the grill to 250° F. (or if using a non-gas barbecue, once coals are hot, adjust barbecue ventilation openings so only a small amount of air can enter from bottom and top.) Arrange coals to one side of the barbecue, then place rib slabs (curl side up) on the other side of the grill, away from the coals (not directly above), so the ribs will be cooked using indirect heat. (Note: Adding wood chips to the charcoal occasionally during cooking will add great, smoky flavor to the ribs.)

Cook the rib slabs for about 2 hours, then flip slabs over and cook for about 1 more hour or until ribs are tender. Apply the Barbecue Sauce during the last 5-10 minutes of cookng, turning to apply to both sides of slabs and watching closely to not overcook. (Alternatively, you can apply the Barbecue Sauce to the ribs after they've been removed from the grill.)

(Tip: To test doneness of ribs, lift one slab off the grill with tongs about halfway down the slab. When you lift the slab, it should be flexible and easily bend downward to about a 45-degree angle. Also, when the ribs are done, the meat should pull away easily from the bone (yet not fall off the bone).

Remove the ribs from the grill. Slice between the bones and serve with additional Barbecue Sauce (the reserved sauce that has not been charred on the grill will have additional tangy flavor).