| I have been cooking these ribs as long as I can | | | | (optional and really only needed if you are not |
| remember. They are by far the best I have ever | | | | cooking in smoke) |
| tasted. I was introduced to the recipe by a friend | | | | Pour the oil into a pan and throw in all of the |
| who was a big time player in the California BBQ | | | | chopped vegetable except the garlic and fry for |
| circuit. They can be made in the oven if you prefer | | | | about five minutes. Stir regularly. Add the garlic and |
| but they are also ideal for people wanting to have a | | | | fry lightly until just beginning to colour. Now add |
| BBQ in rainy climates as they are cooked covered | | | | everything else except the liquid smoke and simmer |
| until the last minute. I now live in rainy England and | | | | for about 15 minutes. Add the liquid smoke (if using). |
| make these year round. You are going to love this | | | | Dan's Rib Mop Sauce |
| one. Enough for four people. | | | | 1 cup cider vinegar One half cup water 2 shakes of |
| 1 whole rack of pork ribs per person | | | | Worcestershire sauce A few shakes of Tabasco |
| Dan's Spicy Rib Rub (This will make more than you | | | | sauce 3 tablespoons of the above rub |
| need but it keeps for month covered in a dark place.) | | | | Mix all of the ingredients and put aside. You want to |
| 1 cup paprika 1 cup salt 1 cup dark brown sugar 1 cup | | | | get your BBQ or oven to about 240F (115 Celsius). |
| garlic powder One half cup granulated onion One half | | | | Cover the ribs generously with the rub and place in |
| cup chilli powder 2 tablespoons black pepper 3 | | | | the covered BBQ or oven. It is important that you |
| teaspoon cumin powder | | | | maintain oven/BBQ temperature within a few |
| Simply mix all the ingredients. | | | | degrees. Let the ribs cook at this temperature for |
| Dan's Rib Sauce (This will make more than you | | | | about four hours. After the first hour of cooking you |
| require but it keeps for weeks in the fridge.) | | | | should brush the ribs all over with some of the mop |
| 6 tablespoons cup vegetable oil. 1 cup finely chopped | | | | sauce. Repeat this every half hour. The ribs are |
| onion 1 cup finely chopped green pepper 2 jalapeno | | | | ready when you can easily tear the meat between |
| peppers finely chopped (more or less to taste) 4 - 6 | | | | the bones or poke your finger through the meat. |
| cloves of minced garlic 1 small can of tomato paste 2 | | | | To Finish |
| cups of ketchup (Heinz or homemade) 1 cup water 1 | | | | Remove the ribs and cover with some of the spicy |
| cup Worcestershire sauce One half cup sherry | | | | sauce. If cooking in the oven, heat the grill to high. If |
| vinegar Juice of five freshly squeezed lemon juice 1 | | | | on the BBQ, through on a few logs or charcoal until |
| cup dark brown sugar or molasses One half cup of | | | | the grill is hot and ready. Now, throw the ribs on the |
| your favourite hot sauce One half cup brown | | | | grill and cook until the sauce begins to caramelize. |
| mustard (yellow mustard will do if you cannot get | | | | Your masterpiece is ready to serve! Feel free to |
| brown) 2 tablespoons chilli powder 1 teaspoon allspice | | | | remove my name from the above and replace it with |
| Salt and pepper to taste 1 tablespoon liquid smoke | | | | yours. |