Bbq'd Pork Spareribs Recipe

• 1/2 quart Lousiana BBQ Sauce (see below)
• 1 x rack pork spareribs
• 1 lrg onion coarsely minced
• 2 x celery stalks coarsely minced
• 1 1/2 Tbsp. peppercorns
• 2 x bay leaves
• 1/8 c. butter
• 1/8 c. Tabasco sauce
• 3 x green onions finely chopped
• 3/8 c. Dijon mustard
• 1/8 c. garlic salt
• 1/2 c. sugar
• 1/2 can chili pwdr
• 1 c. white vinegar
• 1 1/2 Tbsp. finely-grnd black pepper
• 1/2 can beer
• 1 bot ketchup
• 1/4 c. Burgundy wine
• 1 quart water

1. Prepare the sauce in a heavy 3- to 4-qt saucepan over medium heat, heat the butter; add in the remaining ingredients.
2. Cook, stirring occasionally for 30 min.
3. Cold.
4. Will store for up to 2 weeks.
5. To prepare ribs, place in a 10-qt stockpot.
6. Add in remaining ingredients, and add in water to cover meat.
7. Bring to a boil over medium-high heat.
8. Reduce heat and simmer for 20 min.
9. Let ribs cold, then barbecue on a grill.
10. Baste with sauce now and again, turning the ribs every so often and basting again.
11. Pass additional sauce when serving.
12. This recipe yields 2 to 4 servings.

bbq sauce, rack pork spareribs, onion, celery, peppercorns, bay leaves, butter, tabasco sauce, green onions, mustard, garlic salt, sugar, chili pwdr, white vinegar, black pepper, beer, ketchup, burgundy wine, water

Taken from cookeatshare.com/recipes/bbq-d-pork-spareribs-80653 (may not work)