Barbecued Spareribs

Barbecued Spareribs
The Carolina collection
Jr. League of Fayetteville, Inc.
Copyright 1978

This recipe could be used for chicken also.  I purchased a rack of ribs that only weighted about 2 pounds and made the sauce and placed in a large rimmed baking sheet making a bowl out of the foil so the ribs layed in the sauce to cook.   After they were done I brushed them with Jack Daniels Hickory Brown Sugar BBQ Sauce and served.  Yummy

5-7 lbs of spareribs
1 teaspoon paprika
1/2 tsp cayenne pepper
2 tbsp sugar
2 tsp salt
1 tsp pepper
1/2 cup vinegar
1 1/2 cups water
1 tsp prepared mustard
1 tsp worcestershire sauce
1 tsp tabasco sauce
2 tbsp chili sauce
1/2 lemon (juice and rind)
1 medium onion, finely chopped
1/2 cup butter
2 tbsp catsup
1 tsp liquid smoke
Jack Daniels Hickory Brown Sugar BBQ sauce or your favorite

Combine all ingredients except the ribs and liquids smoke in a small saucepan and simmer for about 30 minutes. After removing from the stove top add the liquid smoke. Line a baking sheet with heavy duty foil for easier clean up. Pour the sauce over the ribs and bring the foil up around the ribs to make a pouch for them to bake in. Watch them and baste frequently with the sauce. These ribs can be cooked on the outside grill or in the oven at 250-300 degrees for about 1 hour. Then turn your oven to its lowest temp and let them slowly cook for about 1 hour. Watch them so they don't burn.