The Everly Brothers' Very Hot Barbecue Sauce with Smoked Spareribs
2 cups apple cider vinegar
1 cup Worcestershire sauce
1 cup catsup
1/4 cup minced yellow onion
1 clove garlic, pressed
1/2 cup brown sugar
2 tablespoons dry mustard
2 tablespoons chill powder
Salt and freshly ground pepper to taste
5 pounds spareribs
Combine all ingredients except spareribs; mix well. Bring to boil, simmer slowly about 1 hour (or until sauce thickens). Stir often to prevent burning. Set aside.
Put spareribs in large stock pot. Cover with water; cover, simmer for one hour. Drain meat well on absorbent paper towels. Smoke over hickory chips and charcoal for about 45 minutes (or until rust-colored). Add cayenne
pepper to taste. To serve, cut spareribs in serving pieces. Dip in sauce and beware. Serves 4 to 6.
Thoughts: Indoor chefs can prepare the "ribs" by placing meat (cut in pieces) on rack in shallow baking pan, meaty side up. Brush ribs lightly with liquid smoke. Roast in preheated 450 degrees F. oven about 30 minutes. Continue baking in moderate oven (reduce temperature to 350 degrees) about an hour longer (or until meat is tender). Baste ribs with sauce every 10 or 15 minutes.