CAROLINA BARBECUED RIBS
Steps:
- Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan. In a small bowl, combine the chili powder, pepper, sugar, crushed red pepper, garlic powder, and thyme and mix well. Using your fingers, rub the mixture over both sides of the ribs. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 24 hours. To make the barbecue sauce, slice the onion into 1/4-inch slices. Place the slices in a stovetop cooker and smoke them over hickory sawdust for 10 minutes. Alternatively, grill or broil the onion slices until they are dark golden. Transfer the onion slices to a saucepan and add the remaining barbecue sauce ingredients. Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes. Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve. Makes 3 cups. Refrigerate the sauce. To grill the ribs, if using a gas barbecue, preheat to medium (325). If using wood or charcoal, prepare the fire for indirect heating with a pan of water in the center. Occasionally during cooking, baste the ribs with extra glaze, stopping 15 minutes before removing the ribs from the grill. The ribs can also be smoked or roasted. To serve, cut each side of the ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter.
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