A rib rack is a great tool to have, but if you haven’t bought yours yet try stacking the ribs against each other on an angle. Lay the ribs flat on the grids for the last few minutes of cooking while brushing them with the sauce.
- 3 lb pork backribs
- salt and pepper to taste
- 1 cup ketchup
- 1 cup water
- 1/3 cup worcestershire sauce
- 1 tbsp chili powder
- dash hot pepper sauce
- 2 tbsp brown sugar
- Place a drip pan over the vapourizer, under the cooking grids. Pour in one inch of water or other liquid such as apple cider or wine, or a combination. Replace the cooking grids and preheat barbecue on LOW.
- Peel the membrane off the back of the ribs using your fingers. (This makes an enormous difference in the tenderness of the ribs.) Cut each sleeve or rack of ribs into six inch sections. Sprinkle with salt and pepper and place in a rib rack on the barbecue. Cook slowly on lowest heat for 1 hour.
- Meanwhile, combine the remaining ingredients in a saucepan and simmer on the side burner until the sauce thickens. Apply this sauce during the last few minutes of cooking to prevent the sugar from burning, and pass the extra around the table.