Ribs

I've been meaning to post a ribs recipe for many, many months now, but it is kind of complicated, so I've put it off. There are many ways to cook ribs and many kinds of ribs. You can boil your ribs first and then barbecue for a few minutes with the sauce on at the end (not my favorite option). You can just straight up barbecue them on a low temperature for a long time (difficult to control on a gas grill). Below is my preferred method of baking ribs.

I always buy PORK (because Chad prefers it to beef in the case of ribs). Sometimes spareribs, sometimes country style boneless, and for this special occasion weekend I'll splurge on baby back.

Use either a roasting rack or a roasting pan with a rack laid over it. Pour an inch or two of water in the basin to keep the ribs moist during baking. I usually season the ribs with a rub (e.g. Montreal Steak Seasoning or your own creation). I bake the ribs in the oven at 225 for about 3-4 hours (DEPENDING ON YOUR SIZE AND QUANTITY). For the last 20 minutes I baste the following sauce recipe on and either broil the ribs or (more often) grill them so they'll get that nice stickiness.

8 pounds pork spareribs
3 c. ketchup
1 c. barbecue sauce
1 c. brown sugar
2 1/2 T. lemon juice
2 t. Worcestershire sauce
1 dash hot pepper sauce, or to taste
3 T. steak sauce, (e.g. Heinz 57)
2 cloves garlic, minced

In medium saucepan, combine ketchup, barbecue sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)

I hope this isn't too confusing--comment with questions.