Ribs, ribs, ribs

Southern Living, Oct 1995 by Hurst, Andria Scott, Adams, Justice, Milam, Evelyn

Gnaw the bones, sop up every bit of sauce, and lick your fingers. Then grab a pen and paper and send us a vote for your favorite recipe (see box for details). Andria Scott Hurst

ADAMS'S RIBS

Adams's Ribs is the hot and spicy product of a marriage. Anne-Marie Adams's Cajun background is the source of the spicy heat. Oscar Adams's commitment to a perfectly laid fire contributes the smoky tenderness.

2 tablespoons pepper

1 tablespoon garlic powder

1 tablespoon Creole seasoning

1 tablespoon Worcestershire sauce

8 pounds pork spareribs

Hickory wood chunks

Grill Basting Sauce

The Sauce

* Combine first 4 ingredients; rub on all sides of ribs.

* Soak chunks in water 30 minutes.

* Prepare charcoal fire in grill; drain wood chunks, and place on coals.

* Cook ribs, covered with grill lid, over medium coals (300(deg) to 350(deg)) about 3 hours, turning ribs after 1 hour and basting with Grill Basting Sauce after 2 hours. Turn ribs once more after basting.

* Serve ribs with The Sauce. Yield: 10 to 12 servings.

GRILL BASTING SAUCE:

1/4 cup firmly packed brown sugar

1/4 cup Worcestershire sauce

1/4 cup prepared mustard

3/4 cup ketchup

2 tablespoons ground black pepper

2 tablespoons dried crushed red pepper

2-3/4 cups red wine vinegar

1-3/4 cups water

3/4 cup dry white wine

2 to 4 tablespoons salt

* Combine all ingredients in a saucepan; cook over medium heat 1 hour. Yield: 6 cups.

THE SAUCE:

1 tablespoon butter or margarine

1 medium onion, finely chopped

1/2 tablespoon minced garlic

1 cup ketchup

1/2 cup white vinegar

1/4 cup fresh lemon juice

1/4 cup steak seasoning

2 tablespoons brown sugar

1 tablespoon Cajun seasoning

2 tablespoons liquid smoke

* Melt butter in a large skillet over medium-high heat; add onion, and cook, stirring constantly, until tender. Add garlic and remaining ingredients; reduce heat, and simmer about 15 minutes. Yield: 2-1/2 cups. Justice and Mrs. Oscar Adams Birmingham, Alabama

Note: For steak seasoning, we used Dale's. For Creole seasoning, we used Zatarain's. For Cajun seasoning, we used Luzianne.

BARBECUED SPARERIBS

Evelyn Milam's recipe for tangy spareribs was a gift from a friend. The ribs are precooked on top of the stove and then grilled. "They can be baked in the oven if the weather is bad or you don't have a grill," says Evelyn.

4 pounds pork spareribs

1/2 cup chopped onion

2 cloves garlic, pressed

1-1/2 cups ketchup

3/4 cup honey

1/4 cup water

2 tablespoons apple cider vinegar

2 tablespoons steak sauce

1 tablespoon prepared mustard

1/2 teaspoon salt

1/2 teaspoon pepper

* Cut ribs into serving-size pieces, and place in a stockpot; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.

* Combine onion and next 9 ingredients in a saucepan; cook over medium heat 5 minutes. Reserve 1-1/2 cups ketchup mixture.

* Cook ribs, without grill lid, over medium-hot coals (350(deg) to 400(deg)) 15 minutes, and baste with remaining ketchup mixture. Cook 25 to 40 additional minutes, turning and basting occasionally. Serve with reserved 1-1/2 cups ketchup mixture. Yield: 6 servings. Evelyn Milam Knoxville, Tennessee

Note: We used A-1 for steak sauce.

Who makes the best ribs? Send your vote, your own recipe, or leads to great ribs to Ribs Editor, Southern Living, P.O. Box 523, Birmingham, AL 35201