Memphis Style Barbecue Rib Recipe

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack.
With paring knife, scrape any fat away from bone.
Sprinkle ribs on both sides with even, light coating of salt and pepper.
Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning every 15 to 20 minutes, replenishing fire as necessary.
Baste with apple juice at every turn during first half of cooking period either by brushing on, or simply spraying apple juice from spray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.

Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender. Blend until smooth. Place in saucepan and add ketchup.

Simmer 20 minutes.

Add lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period, whether grilling or smoking, being careful not to burn ribs. Serve remaining sauce on side.

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BBQ Short Ribs With Cola Sauce Recipe

1 large aluminum foil, bag (17x15 inches)
1 (12 ounce) can regular cola
1 (6 ounce) can tomato paste
3/4 cup honey
1/2 cup cider vinegar
1 teaspoon salt
2 garlic cloves, minced
1 dash hot pepper sauce (optional)
4 lbs short rib of beef, cut into 2-inch lengths

Preheat oven to 450°F Place foil bag in 1-inch-deep jelly-roll pan. Spray inside of bag with nonstick cooking spray. Dust with flour.
To prepare sauce, combine cola, tomato paste, honey, vinegar, salt, garlic and hot pepper sauce, if desired, in 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; cook about 15 minutes, stirring occasionally, until slightly reduced.
Dip each short rib in sauce. Place ribs in single layer in prepared foil bag. Ladle additional 1 cup sauce into bag. Seal bag; leave headspace for heat circulation by folding open end twice.
Bake 1 hour 15 minutes or until ribs are cooked through.

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