Cliff's Two-Step Barbecue Ribs

Barbecue ribs - what back yard event is happy without them? Try this two step method for the crispiest ribs.

• 5 pounds spareribs (2 racks)
• Salt and pepper to taste
• 1 lemon
• 1 tablespoon Worcestershire sauce
• 1 cup catsup
• 1/2 cup molasses or corn syrup
• 1/2 cup butter or margarine

METHOD

Preheat oven to 350°F.

Cut spareribs into individual ribs. Rub with salt and pepper. Place in a dry baking pan on a rack and bake in preheated 350°F oven for about one and one-half hours until ribs are slightly crisp.

Roll lemon on a hard surface, pressing firmly to break up juice cells. Pierce lemon several times through with a skewer, knife or a clean screwdriver.

Place in a pan and add Worcestershire sauce, catsup, molasses or corn syrup, butter or margarine and bring to a boil. Cook for about 5 minutes.

Using a fork, press on cooked lemon to force out more juice, then discard lemon.

Place ribs on a grill over hot coals and baste with sauce. Continue to baste and cook for 10-15 minutes until ribs are well glazed.

Serve: 4 - 6

Contributor: Cliff Lowe

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