Cayenne pepper to taste

Instructions

1. 1

   Juice of 1 lemon You ll be grilling the ribs for about an hour and a half, saucing them during the last 30 minutes. This sauce contains brown sugar and other ingredients that will flame up, so indirect grilling is called for. Start your charcoal or wood or whatever. Rub the slab of ribs all over with the olive oil, sprinkle liberally with salt and pepper, and rub it in. Cover and set aside. Start your sauce: In a large skillet over medium heat, melt the butter. When it begins to bubble, add the onion and garlic and saut until translucent, about 3 minutes. Add all remaining ingredients, stir and turn heat to medium−low. Cook for 20 to 30 minutes until mixture is somewhat reduced and thickened. Taste the sauce and adjust the seasonings, if you think it necessary. When your grill is ready, put the ribs, fat side down, in the center of the grill. Make sure that the drippings won t drip directly onto the coals. Cover the grill and open the vents enough to make sure there s air flow. Grill the ribs for 1 hour, turning every 15 minutes. If you need to build up your fire again, add more coals at this point. Remove the ribs while you re doing this and give them a good basting on both sides with the sauce. Return the ribs to the grill and cook them for another half hour, basting and turning them every 10 minutes. Serves 4 to 6, depending upon appetites. Lone Star Barbecue Spare Ribs 57