| 4 tbsp lemon juice | 1 tsp garlic powder |
| 2 tsps chili powder | 1 1/2 tsps paprika |
| 1 tbsp louisiana hot sauce | 2 C beef stock |
| 1/4 C butter | 14 C vegetable oil |
| 1 tbsp Worcestershire sauce | salt and pepper to taste |
| Mix all ingredients together in a 1 1/2 quart, non-corrosive, saucepan. Cook over medium heat just until butter melts. Set aside. |
| 1/2 C onion, minced | 4 cloves garlic, minced |
| 1/2 tsp Louisiana hot sauce | 1 1/2 C ketchup |
| 1/4 C molasses | 1 C water |
| 1/4 C cider vinegar | 1 tbsp lemon juice |
| 2 tbsps Worcestershire sauce | 3 tbsp brown sugar |
| 1 bay leaf | 1/8 tsp ground thyme |
| 1 tsp dried yellow mustard | 1 tsp paprika |
| 1/2 tsp cayenne | salt and pepper to taste |
| Saute onions in melted butter and oil until soft. Add garlic and cook another two minutes. Add all other ingredients. Bring to boil and boil for two minutes. Reduce heat and simmer for 1 hour. Set aside. |
|
About 6 lbs. country ribs.
|
| Prepare a hot fire in the grill. When coals have grayed, push to side so ribs will not be directly over the heat. Place container of water in open space. Mop bony side of ribs with basting sauce, place on grill, bony side down. Baste upper surface of ribs with basting sauce. Cover grill and cook at 225° to 250°F. for about 2 to 2/12 hors, basting every 15 minutes. Ribs will be done when temperature in thickest part away from bone is 160°F. Turn ribs meat side down during last few minutes of cooking. |