Memphis-Style Barbecued Ribs

• 3 (3-pound) racks baby back ribs
• 2 teaspoons sea or kosher salt
• 2 teaspoons coarse ground black pepper
• Apple juice for basting
• 1 cup red wine vinegar
• 2 cups chopped onion
• 2 cloves garlic, minced
• 1/4 cup yellow mustard
• 1/2 cup brown sugar, packed
• 1/2 teaspoon Louisiana hot sauce
• 2 cups ketchup
• 2 lemons, thinly sliced

Instructions

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip (holding slippery membrane with paper towel helps). Then peel membrane off rack. With paring knife, scrape any fat away from bone. Sprinkle ribs on both sides with even, light coat of salt and pepper. Place ribs, bone-side-down, on grill. Grill over low fire 1 1/2 hours, turning every 15 to 20 minutes, replenishing fire as necessary. Baste with apple juice at every turn during first half of cooking period either by brushing on, or simply spraying apple juice from spray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours. Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender. Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes. Add lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period, whether grilling or smoking, being careful not to burn ribs (sugar has tendency to burn). Serve remaining sauce on side.

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