Berry Fine Baby Back Ribs

• 2 slabs pork ribs
• 2 tablespoons worcestershire sauce
• 3 tablespoons brown sugar
• 1 tablespoon onion powder
• 2 teaspoons chili powder
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 cup jelly
• 1/4 cup water
• 1 tablespoon ketchup
• 3 tablespoons onions minced
• 2 tablespoons worcestershire sauce
• 2 tablespoons apple cider vinegar

1. At least 3 hours and preferably the evening befoe you plan to smoke the ribs, mix the dry rub ingredients in a small bowl.
2. Coat the ribs with the Worcestershire sauce.
3. Massage the ribs with all but 2 teaspoon of the spice mixture, reserving the remaining rub.
4. Place the ribs in a plastic bag and refrigerate them for at least 2 hours.
5. Bring your smoker to its appropriate cooking temperature.
6. Remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes.
7. Combine the glaze ingredients in a small saucepan.
8. Warm the mixture over medium heat, simmering about 10 minutes.
9. Reserve the glaze at room temperature .
10. Transfer the ribs to the smoker.
11. Cook the meat until you can bend it easily between the ribs, about 2 3/4 to 3 hours.
12. About 1 hour before the ribs are done, brush them thickly with the glaze; repeat the step in the last 15 minutes of cooking.
13. The glaze will be sticky and caramelized in spots.
14. Let the slabs sit for 5 to 10 minutes before slicing them into individual ribs, serve.

pork ribs, worcestershire sauce, brown sugar, onion powder, chili powder, mustard, salt, water, ketchup, onions, worcestershire sauce, apple cider vinegar

Taken from recipeland.com/recipe/v/berry-fine-baby-back-ribs-45920 (may not work)