Hickory Smoked Ribs ‘n’ Mop Sauce
Submitted by brianjwood on August 23, 2002 at 12:04 pm

DESCRIPTION
Hickory Smoked Ribs 'n' Mop Sauce

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I plan to try this on Monday, which is a public holiday. I'll add some comments on the outcome.
Cheers, Brian
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Hickory Smoked Ribs With Georgia Mop
3 slabs baby back ribs, 3 1/2 to 4 lb.
1 1/2C beer or water
1/4Cp vegetable oil
1 yellow onion, minced
2 cloves garlic, minced
2C tomato puree
1/4C ketchup
1/4C cider vinegar
1/4C orange juice
1/4C firmly packed dark brown sugar
2tbs Dijon mustard
1tbs Worchestshire sauce
salt and freshly ground pepper, to taste

Prepare a medium hot fire for indirect heat cooking in a covered frill according to manufacturer's instructions. Position rack 4-6 inches from fire. Soak 3 handfuls of hickory chips in water to cover for at least 20 minutes.
Place each slab on a piece of heavy-duty aluminum foil. Sprinkle with 3-4 tablespoons of beer or water. Wrap tightly and place on grill rack. Cover grill, open vents and cook, 45-50 minutes.
Meanwhile, in a saucepan over medium heat, warm oil, add onion and garlic and saute until tender, about 5 minutes. Stir in tomato sauce, ketchup, vinegar, orange juice, brown sugar, mustard, Worchestshire, salt and pepper. Bring to a boil, reduce heat to low, and cook until thick, about 15 minutes.
Sprinkle soaked hickory chips over hot coals. Unwrap ribs, return to grill rack, and cover grill, partially closing the vents. Grill turning occasionally, until tender, 20-25 minutes. During last 10 minutes of grilling, brush ribs with sauce. Transfer ribs to a work surface, cut racks in half, and mop with more sauce. Pass remaining sauce at table.
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