Slow Cooked Barbecued Spareribs

3/4 c Ketchup 1 tb Worcestershire sauce
1/2 c Cider vinegar 1 Rack of pork ribs, about 4
2 tb Hot sauce -pounds
1 md Onion, grated This is a pretty typical US
3 Garlic cloves, minced -BBQ treatment.

Combine the ketchup, vinegar, hot sauce, onion, garlic and Worcestershire
sauce in a mixing bowl and stir until blended. Pour half of the sauce into
a glass baking dish large enough to hold the ribs in a single layer. Place
the ribs meaty side down in the sauce. Pour remaining sauce over; cover and
refrigerate for 12 to 24 hours.

Heat a charcoal grill until the coals are thickly coated with ash. If you
are using a gas grill, preheat on low for 5 minutes with the lid closed.

Place the ribs on a rack set at least 6 inches from the fire. Grill
slowly, for 15 minutes. Turn and baste with sauce. Ribs should have
browned slightly. If they still look raw, stoke the fire. If they have
browned a great deal or scorched in spots, move ribs to a cooler part of
the fire. Cook for 15 minutes, baste, and turn again. Grill for 30 to 45
minutes longer, turning and basting, every 5 minutes. Watch the fire
carefully, keeping flames away from the ribs.

To serve, slice the rack into individual ribs and pile on a heated platter.

Serves 4.


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Down Home Barbecue Sauce

1/3 c Worcestershire sauce 2 tb Brown sugar
1 cn Condenced tomato soup 3 tb Vinegar
1 sm Onion chopped 1 tb Horseradish sauce

Combine all ingredients simmer for ten minuters. Store in refigrator.

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Eastern North Carolina-Style Barbecue Sauce

1 c White vinegar 1 tb Tabasco sauce
1 c Cider vinegar Salt -- to taste
1 tb Sugar Freshly cracked black pepper
1 tb Crushed red pepper flakes To taste

Once again, folks, just mix 'em together. Keeps 2 months covered.

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Don't Cook The Trees - Barbecue Safety

My first experience of a barbecue was as a seventeen year old at a friend's
house. His farther, Douglas, was an expert at barbecuing, with many years
experience, we thought! It was a hot summers day but with a light breeze, so Douglas, with all that experience, decided to erect a cardboard frame about one foot high around three sides of the barbecue. The barbecue grill itself, which was fuelled with charcoal, was positioned next to, and underneath, some trees in the back garden. Not having seen a barbecue being lit before I was keen to watch, and moved in closer. Douglas placed the firelighters in the grate, set fire to them and arranged the charcoal in a pyramid over them. A number of years later I found out that this was the classic way to light a barbecue. Now, Douglas, in an attempt to speed up the process uncovered his secret weapon and enthusiastically said “Lighter fuel, this will have the barbecue going in seconds!" With the poise of a highly trained swordsman, Douglas sent a jet of lighter fuel through the air and across the whole length of the barbecue. Douglas was right! The barbecue erupted into flame. I was very impressed. Unfortunately, seconds later so did the cardboard frame and then the surrounding trees! Luckily there were enough of us there to safely put out the flames and to carry on with the barbecue.

A few years later I began barbecuing for myself and always remembered Douglas and his flaming trees. Apart from not erecting a cardboard frame around your barbecue and keeping it well away from trees, there are some simple rules to follow to ensure that you start your charcoal barbecue in safety.

If you're setting up a barbecue for the first time, read the instructions carefully first.

Carefully choose where to set-up your barbecue. Make sure that it's on level ground and don't try to move it once it's lit.

Don't attempt to start your barbecue in very high winds. Not even with a cardboard frame!

Don't try to barbecue indoors. I know people that have tried to barbecue in a shed and in a garage! Extremely dangerous.

Use proper firelighters to start your barbecue. They're better than rolled up paper and won't fly away in the wind.

Only ever use purpose-made firelighters and fuel on your barbecue. Never use petrol, white spirit, or paraffin. Not only is it extremely dangerous but it also taints the flavour of the food.

Everyone loves a barbecue but don't forget that the grill gets extremely hot. Follow the rules above and keep safety in mind. You'll experience a great barbecue, your guests will have lots fun and you'll enjoy yourself.

Les runs The Barbecue Hut website that provides useful information about barbecue grills and smokers, and also includes a wide selection of recipes.
He is also author of The Char Grill Chat newsletter.
Website:
http://www.barbecuehut.com

Newsletter:
http://www.barbecuehut.com/chargrill_chat

Georgia Barbecue Sauce

1 1/2 c Catsup 1/2 c Brown sugar; firmly packed
1 c Cider vinegar 3 tb Prepared yellow mustard
1/3 c Vegetable oil 2 Or 3 cloves Garlic; minced
1/3 c Worcestershire sauce 1 Lemon; cut in halves

In a saucepan, combine catsup, vinegar, oil, Worcestershire sauce, brown
sugar, mustard, and garlic. Squeeze lemon juice into sauce and add 1 lemon
half shell. Heat slowly for about 10 minutes. Sauce does not have to reach
the boil, but heating blends flavor. Use sparingly as a basting sauce for
fresh pork, ham, ribs, or chicken. Heat additional sauce and serve as a
table sauce. Makes about 3 cups.

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