Baby Loin Back Ribs

2 slabs baby loin back ribs (about 4 pounds)

3 tbs Dry Spices

1 cup Basting Sauce

1 cup Sweet Sauce

DRY SPICES:

3 tbs paprika

2 tsp seasoned salt

2 tsp garlic powder

2 tsp ground black pepper

1 tsp dry mustard

1 tsp ground oregano

1 tsp ground red pepper

1/2 tsp chili powder

Combine all ingredients in a small bowl.

Yield: 6 1/2 tbs.

SWEET SAUCE:

1 cup ketchup

1 cup red wine vinegar

1 (8-ounce) can tomato sauce

1/2 cup spicy honey mustard

1/2 cup Worcestershire sauce

1/4 cup butter or margarine

2 tbs brown sugar

2 tbs hot sauce

1 tbs seasoned salt

1 tbs paprika

1 tbs lemon juice

1 1/2 tsp garlic powder

1/8 tsp chili powder

1/8 tsp ground red pepper

1/8 tsp ground black pepper

Bring all ingredients to a boil. Reduce heat, and simmer sauce, stirring occasionally, 30 minutes.

BASTING SAUCE:

1/4 cup firmly packed brown sugar

1 1/2 tbs Dry Spices

2 cups red wine vinegar

2 cups water

1/4 cup Worcestershire sauce

1/2 tsp hot sauce

1 small bay leaf

Stir together all ingredients; cover and let stand 8 hours. Remove bay leaf. (Sauce is intended for basting ribs only.) Yield: 4 1/2 cups. Prep: 5 min., Stand: 8 hrs.

Place ribs in a large, shallow pan. Rub Dry Spices evenly over ribs. Cover and chill 3 hours. Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty. (For gas grill, light only one side.) Place food rack on grill. Arrange ribs over unlit side. GRILL ribs, covered with grill lid, over medium heat (300* to 350*) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally. Brush ribs with Sweet Sauce the last 30 minutes. Yield: 3 to 4 servings. Prep: 20 min.; Chill: 3 hrs.; Grill: 2 hrs., 30 min.

Note: Use remaining Dry Spices as a rub on pork or chicken.

Recipe courtesy of Texas Cook