 | | Directions | - Whisk ketchup with vinegar, molasses, dry mustard, chile powder, cumin, oregano, bourbon or whiskey (optional), and pepper.
- Simmer 20-30 mintutes, stirring often.
- Add salt and tobasco to taste.
- Brush on meat the last 5 minutes of grill time.
- Set up the grill for indirect heat, medium temperature. Grill the meat, rib side down, until the bones protrude slightly from the meat, about 2 hours (may take more or less time, depending on rib thickness and grill temperature).
- Brush with barbeque sauce during the last 15-20 minutes of grilling so that the sauce carmelizes onto the ribs.
- Serve extra sauce on the side.
- Sauce can be covered and refrigerated for up to 2 weeks. May also be frozen.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: Medium saucepan
Servings: 4
Serving Size: 2 cups
|  | | Ingredients | | - | | 2 cups ketchup |
| - | | 1/4 cup apple cider vinegar |
| - | | 1/4 cup molasses |
| - | | 1 tablespoon dry mustard |
| - | | 1 tablespoon chile powder |
| - | | 1 teaspoon cumin |
| - | | 1 teaspoon dried oregano |
| - | | 2 tablespoons bourbon or whiskey (optional) |
| - | | fresh ground pepper to taste |
| - | | salt and tobasco to taste |
| - | | 4 pounds pork spare ribs |
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