Great Barbeque Ribs Done Memphis Style

Great ribs are an art. As in any description of art, beauty is in the eye of the beholder. The beholder being dependent on which part of the country you happen to come hail from.

So it is with the folks from Memphis, Tennessee. They like their ribs unsauced so that you can taste the flavor of the meat (they do like the sauce on the side). I don't blame them...I like them that way myself.

This month's recipe is a good version of a Memphis style rib. Check it out and enjoy!

Ingredients

• 3 Pound Racks baby back ribs
• 2 Teaspoon Salt
• 2 Teaspoon Coarse ground black pepper
• Apple Juice for Basting
• 1 Cup Red wine vinegar
• 2 Cup Onion, chopped
• 2 Garlic, cloves, minced
• 1/4 Cup Mustard, yellow prepared
• 1/2 Cup Brown sugar, packed
• 2 Cup Ketchup
• 2 Lemons, thinly sliced
• 1 Teaspoon Louisiana hot sauce

Directions

1. Trim as much fat as possible from ribs.
2. On bone side, work knife or screwdriver tip beneath
   membrane that covers bone until finger tips can be worked beneath rack
   membrane, loosening enough to get firm grip with a paper towel.
3. Pull the membrane (fell) away.
4. Sprinkle ribs on both sides with even, light coating of salt and pepper.
5. Follow the directions for cooking real smoked barbeque ribs.
6. Baste your ribs with apple
   juice every hour either by brushing
   on, or simply spraying apple juice from spray bottle.
7. The ribs should cook in the smoker for 2.5 to 4 hours, see directions.
8. Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
9. Blend until you get a smooth consistency.
10. Place in saucepan and add ketchup. Simmer 20 minutes.
11. Add lemon slices. Stir occasionally to keep from sticking.
12. Use sauce as frequent baste in the last half of cooking period.
13. Serve remaining sauce on side.