Recipe by Mike – Buffalo, New York
2 racks of ribs (about 5 1/2 to 6 lbs. each)
1 1/2 cups minced onion
2 large cloves garlic, crushed
2 tbs. vegetable oil
1 cup Buffalo Tom’s Gourmet Hot Sauce
1/2 cup Heinz Ketchup / 1/3 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup brown sugar / 2 tsp. ground celery seed
1 tsp. ground cumin / 1 tbs. salt / 1 tbs. pepper
Make a 50-50 mixture of salt and pepper. Wash the ribs in fresh cold water, sprinkle then rub in the salt and pepper mixture. Let the ribs stand 15-30 minutes in the refrigerator while you get the fire going. The key here is low slow heat! Wrap the ribs in heavy aluminum foil if needed, place spareribs on hot grill approximately 5 inches from coals or source of heat. If possible use indirect heat for the first 30 minutes. Cook 1 to 1-1/2 hours, turning frequently. Ready when internal temp is at least 180 Deg. F.
Meanwhile in a saucepan saute onion and garlic in oil until onion is transparent. Add remaining ingredients. Heat until boiling. Reduce heat; simmer, uncovered 10 to 15 minutes. Use to baste spareribs last 10 to 20 minutes of grilling; turn and baste often. Makes 10 to 12 servings.
*Make sure to brush some extra Buffalo Tom’s on top right before you remove your Ribs from the Gril to your Plate….