St. Louis Style Barbece Ribs

• 2 whole St. Louis style pork ribs
• 2 cups applecider vinegar
• 1 TBS salt
• 2 sliced onions
• 1 whole garlic, peeled and sliced
• cracked black pepper
• 1 TBS paprika
• 1/2 TBS chili powder
• 2 tsp oregano
• 2 tsp marjoram
• 2 tsp rosemary
• 1 tsp celery seed
• 1 tsp dry mustard
• 1 cup water
• hickory wood chips or blocks, soaked in water

1. prepare marinade/basting liquid using onions, garlic, vinegar, water and seasonings. Reserve 1/3 of liquid and marinate ribs overnight in plastic roasting bags.
2. Build BBQ fire using preferred method, charcoal, wood or gas. place hickory blocks on hot coals, or put chips in foil packets with holes poked to let smoke escape.
3. drain ribs and discard marinade, bbq slowly over fire with smoking hickory. use reserved marinade in squirt bottle diluted with water to quench flareups from dripping fat.
4. These ribs will be so tender and juicy, BBQ sauce may be served on the side.

pork, applecider vinegar, salt, onions, garlic, cracked black pepper, paprika, chili powder, oregano, marjoram, rosemary, celery, mustard, water, hickory wood chips

Taken from www.epicurious.com/recipes/member/views/st-louis-style-barbece-ribs-1204676 (may not work)