Sticks to your ribs....literally

Rib Rub (say that 5 times fast)

this is for 1 small rack of ribs:

• 4 tablespoons brown sugar
• 2 tablespoons paprika
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper

Mix together in small bowl, rub on ribs.

For extra tender ribs - before you put the rub on - flip the ribs over and look at the back. There is a thin membrane on the back of the ribs, you can ask the butcher to remove it or just slip a knife under 1 corner of it, and pull upwards loosening enough to slide a finger under. Remove knife and slide finger under, loosening surrounding membrane and pull off. (the first time is tricky, it's really easy after that)

Next - wrap the ribs in a foil envelope - if you buy the Reynolds BBQ foil, its bigger and thicker which makes this easier. Make the envelope but leave 1 side open to pour the sauce below in:

Barbecue Sauce for spare ribs, etc B. Lowe

• 1 cup catsup
• 1/3 cup Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 dashes Tabasco Sauce
• 2 cups water

Mix together in a small bowl and our into your rib envelopes. Put them straight on the grill at 300 degrees for 2-3 hours (1 rack of ribs).