Barbecue sauce offers the finishing touch in many a presentation from the pit. Some folks like to use a good sauce to drown the failure of their endevour and others like to add just a little to compliment their achievements. In either event, this is the sauce for you!
Collect the finest pork ribs you can and then prepare the following ingredients to be used during the last hour of cooking and then later at the table.....mix:
1 Cup Tomato Paste
1/2 Cup Dark, Heavy or "Robust" Molasses
1/4 Cup Apple Cider Vinegar
1/4 Cup Dijon Mustard
3 Tbsp Worcestershire Sauce
1 Tsp Garlic Powder
1/4 Tsp Cayenne Pepper
1/4 Tsp Hot Pepper Sauce
By all means...adjust the hot stuff to your taste...it's a non-destructive variable!
Smoke ribs for 6 hours at 220° F. Sauce 'em up and finish on the gas grill...220° F. for 1 more hour.
Last Step: Eat as slowly as you can...'cause you'll cry when they're all gone!
Editor's Note: The 6 hours mentioned above should be reserved for the spare/St. Louis cuts of pork ribs. Baby back/Loin Back ribs should be done around 3 1/2 to 4 hours. Good eaten'!