My Little Brother's Ribs

My little brother is here, visiting.  Tonight he made us up ribs.  Finger lickin' yummy.  The vinegar bath of the ribs established a tangy base that held the space for the rest of the flavors. Here is basically how he did it:

1. In a large roasting pan with high sides, place racks of ribs.  In pan, pour a mixture of enough white vinegar and dark beer to partially submerge ribs.  Ribs do not have to be completely covered.

2. Bake at 350 for about 2 hours.  Turn and baste after 1st hour.  You are trying to balance getting them done with too done.  Too done, and the meat will peal off the bone and it will be hard to grill.

3. Meanwhile, make the spice rub.  A combination of mostly dark brown sugar, salt and pepper, paprika, cayenne, and toasted ground cumin seeds.  (Brown Sugar is 2:1 of all the other spices).

4.  Meanwhile, make the sauce.  A combination of 3.5 cups ketchup, 1 cup of red wine vinegar, salt and pepper, paprika, cayenne, 3 tbl. of brown sugar, 2 tbl. of Worcestershire, fresh chopped garlic, 2 tsp. of dried mustard, 1/2 lemon.  Put in a pot, bring to a boil and allow to simmer for about 15 minutes, stirring.  (Geordie says he usually puts red pepper flakes in but forgot tonight.  This would have been good to balance the sweetness.)

5.  Once meat is starting to fall off bone, ribs are done.  Pull from oven and sprinkle rub on the ribs on all sides.  Fire up the grill.

6. Place racks on grill for about 10 to 15 minutes depending on heat of grill.  Then start to base with bbq sauce and grill for another 10 to 15 minutes.