BBQ`d Ribs - A Backyard Favorite

Barbecued Ribs have long been a back yard favorite. Choose one of the ways listed here for succulent hickory smoked ribs your whole family will love.

Start by allowing 1 pound loin back pork ribs or 3/4 pound country style loin ribs per person. Cut into serving pieces; remove any excess fat. Place in large skillet or Dutch oven; pour 1 (3 1/2 oz.) bottle liquid smoke and 2 cups cold water over ribs. Cover and steam over moderate heat 20 - 25 minutes. Drain.

To Grill:
Grill drained ribs 3 inches from moderate coals 20 minutes, turning once. Brush with barbecue sauce (below); continue grilling until ribs are done, 20 - 30 minutes, basting often with sauce.

To Cook on Rotisserie:
Lace or weave drained ribs onto rotisserie rod, balancing ribs for even cooking and turning; secure ends with holding forks. Arrange medium hot coals at back of firebox; place drip pan under ribs. Cook ribs until done, about 1 hour, basting frequently with barbecue sauce.

To Bake
Arrange drained ribs in a single layer in a shallow baking pan. Spread with barbecue sauce. Bake, covered, in a 325F oven until tender, about 1 hour.




Down Home
Barbecue Sauce

1 cup catsup
1/2 cup lemon juice
1 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/3 cup packed brown sugar

Combine all ingredients in saucepan.
Simmer 15 minutes.