Jasmeen's Jazzi Ribs

• 6 12 lbs pork spareribs (baby back ribs preferred)
• 1 onion, coarsely chopped
• 2 garlic cloves, sliced
• 12 cup cider vinegar
• 12 black peppercorns
• 1 teaspoon salt
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 12 cup green bell pepper, finely chopped
• 1 tablespoon vegetable oil
• 1 (24 ounce) bottle ketchup
• 12 cup brown sugar, firmly packed
• 12 cup honey
• 3 tablespoons mustard (your choice, stone ground, dijon, etc.)
• 12 cup water

1. For the Ribs:.
2. Remove the membrane from the back of the ribs.
3. Cut the ribs into serving size pieces (4-5 ribs per person).
4. Place the ribs in a large Dutch oven; add water to cover.
5. Add onion, garlic, vinegar, peppercorns, and salt.
6. Bring to a boil; cover; reduce heat, and simmer for 1 hour.
7. Drain well.
8. Grill the ribs over low coals (275 to 300 degrees) for 15 minutes, turning after 8 minutes.
9. Baste the ribs with the barbecue sauce, and grill 8 minutes.
10. Turn the ribs, and baste the other side with the sauce.
11. Grill an additional 7 minutes or to the desired degree of doneness.
12. For the Sauce:
13. Saute the onion and green pepper in oil in a large saucepan.
14. After 2 minutes, add the garlic.
15. Once the onions and peppers are tender, add the ketchup, brown sugar, honey, and mustard; bring the mixture to a boil.
16. Stir in water; reduce heat, and simmer, uncovered, for 15 minutes.

pork spareribs, onion, garlic, cider vinegar, black, salt, onion, garlic, green bell pepper, vegetable oil, ketchup, brown sugar, honey, your choice, water

Taken from www.food.com/recipe/jasmeens-jazzi-ribs-507759 (may not work)