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1
Put all rub ingredients in bowl and mix well.
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2
Season ribs well with salt and pepper.
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3
Rub down ribs well and let stand for 1 hour or overnight is best.
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4
Heat large sauce pan until it is smoking.
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5
Add canola oil and then add onions.
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6
Stir well and turn down heat to medium.
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7
Continue to cook onions until really brown and caramelized.
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8
Add vinegar and reduce by half.
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9
Add worcheshire, molasses, brown sugar, paprika, and chili powder.
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10
Cook for 5 minutes stirring frequently until all spices and sugar dissolve.
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11
Add garlic, squeeze lemon and add them whole.
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12
Add ketchup and 1 cup of water.
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13
Continue to stir until all ingredients are well incorporated.
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14
Make sure that the sauce doesnat stick to bottom by stirring frequently.
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15
Bring sauce up to slow bubble and cook for 25-30 minutes on low.
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16
Season well with salt, cayenne, and black pepper.
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17
Let cool.
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18
Good to let stand overnight, but can be served immediately.
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19
Preheat oven to 325 degrees.
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20
In roasting pan, place julienne onions, worcheshire sauce, vinegar, and water.
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21
Gently place ribs on top and then cover with foil.
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22
Cook ribs for 2 A 1/2 hours and then check.
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23
The meat should start to pull away from bone.
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24
Remove foil and cook for additional 20-30 minutes to dry out and intensify the rub flavor.
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25
These can be done several days before.
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26
Just allow to cool completely and then reheat in oven at 400 degrees or on grill over medium flame.
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27
Discard onions and remaining liquid, add barbecue sauce to ribs and serve.
