Recipe - Berry Fine Baby Back Ribs

2 Slabs baby back pork ribs;
membraines removed, about
3#
2 tablespoon Worcestershire sauce

DRY RUB
3 tablespoon Brown sugar
1 tablespoon Onion powder
2 teaspoon Chili powder
1 teaspoon Dry mustard
1 teaspoon Salt

GLAZE
1 cup Raspberry or strawberry
jelly
One fourth cup Water
1 tablespoon Ketchup
3 tablespoon Minced onion
2 tablespoon Worcestershire sauce
2 tablespoon Cider vinegar

At least 3 hours and preferably the evening befoe you plan to smoke the
ribs, mix the dry rub ingredients in a small bowl. Coat the ribs with the
Worcestershire sauce. Massage the ribs with all but 2 tsp of the spice
mixture, reserving the remaining rub. Place the ribs in a plastic bag and
refrigerate them for at least 2 hours.

Bring your smoker to its appropriate cooking temperature. Remove the ribs
from the refrigerator and let them sit at room temperature for 30 minutes.

Combine the glaze ingredients in a small saucepan. Warm the mixture over
medium heat, simmering about 10 minutes. Reserve the glaze at room
temperature.

Transfer the ribs to the smoker. Cook the meat until you can bend it easily
between the ribs, about 2 Three fourths to 3 hours at a temperature of 225 to 250.
About 1 hour before the ribs are done, brush them thickly with the glaze;
repeat the step in the last 15 minutes of cooking. The glaze will be sticky
and caramelized in spots.

Let the slabs sit for 510 minutes before slicing them into individual
ribs...serve.

Technique tip: Slabs of baby back ribs come with a thin membrane that
covers their underside. It's not essential to remove the membrane, but
spices sink more fully ino the meat when it's gone, and ribs slice more
easily. Push a small knife tip under the membrane or scrape one of the rib
bones until the tissue loosens. Work your fingers under the membrane and
then strip it off in one or more sections. (Sublime Smoke, Bold new flavors
inspired by the old art of Barbecue...Cheryl Alters Jamison and Bill
Jamison.

Recipe by: Sublime Smoke/1996 Posted to TNT Prodigy's Recipe Exchange
Newsletter by SilkyKitty SilkyKitty@prodigy.net on Aug 26, 1997