Danasia Larkin

Beef Baby Back Ribs For the sauce:
2 cups ketchup
1/2 cup cider vinegar
1 /2-cup water
1/4-cup fresh lemon juice
2 tablespoons molasses
2 tablespoons each Tabasco and Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons chili powder
1/4-cup dark-brown sugar
2 teaspoons smoked paprika
2 teaspoons minced garlic
Salt and black pepper to taste
Directions: Prepare the sauce; Combine all the sauce ingredients in a heavy, nonreactive pot over medium-low heat. Cook, stirring, to heat through and for flavors to blend, about 5 minutes. (Do not boil.) Strain the sauce to remove garlic. Cool to room temperature. Use the sauce immediately or refrigerate. (Makes about 3 cups.)
For the Dry Rub:
2 tablespoons Paprika
2 tablespoon Cayenne Pepper
1 tablespoon Freshly Ground Black Pepper
2 tablespoons Garlic Powder
2 tablespoons Onion Powder
2 tablespoons Kosher Salt
1 tablespoon Dried Oregano
1 tablespoon Dried Thyme
In a medium bowl, combine all dry rub ingredients and mix thoroughly.
Directions to cook ribs:
Rub ribs all over and then place them in a baking dish. Pour the barbecue sauce over the ribs, filling the pan half way up the ribs so that they braise in the liquid. Allow to marinate for at least 1 hour. Then wrap ribs in foil and cook in smoker for at least 2 ½ hours, until meat is tender &
the meat is done when the internal temperature reaches 155 degrees F.

Serve with any remaining barbecue sauce on the side.