Spicy Ribs

I don’t know what it is – I LOVE tinkering with ribs and my family loves eating them.  All of you will be emailing me your thanks after one taste.  One year I made these for Easter and nobody missed the traditional ham.

6 lbs. spare ribs – (if using more, double rest of ingredients)
1 cup apple cider vinegar

Sauce (tone down the hot spices a bit if it seems too hot for you)

1 cup water
1 cup ketchup
1 cup chli sauce
1/4 cup firmly packed dark brown sugar
2 Tbs. Worcestershire sauce
1 Tbs. celery seed
1 tsp. garlic powder
1 tsp. ground mustard
1 tsp. hot pepper flakes
2 tsp. ground cayenne pepper
1/4 cup hot sauce

Get out a large pot and place the ribs into it (you will probably have to slice them into small slabs) then fill pot with cold water to cover.  Add 1 cup cider vinegar to the water, bring to a boil then cover slightly and simmer for one hour, stirring them once in a while.

Half-way through simmering time, preheat your oven to 325 degrees, and get ready 2 baking pans with at least 2″ sides; position your oven racks to accomodate these 2 pans. Now make the sauce. . .

Place all the sauce ingredients into a large bowl, whisk well to combine then spread half into each of pans.  When simmering is completed, using tongs, remove the ribs and divide between the 2 pans, turning ribs to coat completely in the sauce. Place in the oven – uncovered – for 30 minutes; turn the ribs, alternate pans in the oven, then cook 30 minutes longer.

Pass the napkins.