Ribs
 
Hickory wood chunks

1-tablespoon garlic powder
1-tablespoon Creole seasoning
2 tablespoons pepper
1 tablespoon Worcestershire sauce
5 pounds pork spareribs
Grill Basting Sauce (see recipe below)
The Sauce (see recipe below)
 
Soak wood chunks in water to cover 30 minutes. Drain. Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. Place wood chunks on charcoal. Place food rack on grill. Combine garlic powder and next 3 ingredients; rub on all sides of ribs. Arrange ribs over unlit side of grill. Grill, covered with grill lid, 2 to 2 1/2 hours, basting with Grill Basting Sauce the last 30 minutes. Turn once after basting. Serve with The Sauce.
Yield: 10 to 12 servings.
 
 Basting Sauce
 
 2 3/4 cups red wine vinegar
 1 3/4 cups water
 3/4 cup dry white wine
 3/4 cup ketchup
 1/4 cup firmly packed brown sugar
 1/4 cup prepared mustard
 1/4 cup Worcestershire sauce
 2 to 4 tablespoons salt
 2 tablespoons dried crushed red pepper
 2 tablespoons ground black pepper
 
 Stir together all ingredients in a saucepan; cook, stirring occasionally, over medium heat 1 hour.
 Yield: 6 cups.
 
 Sauce
 
 1 tablespoon butter or margarine
 1 medium onion, finely chopped
 4 garlic cloves, minced
 1 cup ketchup
 1/2 cup white vinegar
 1/4 cup lemon juice
 1/4 cup steak seasoning
 2 tablespoons brown sugar
 1 tablespoon Cajun seasoning
 2 tablespoons liquid smoke
 
 Melt butter in a large skillet over medium-high heat; add onion, and sauté until tender. Add garlic and remaining ingredients; reduce heat, and simmer 15 minutes.
 Yield: 2 1/2 cups.
 Prep: 5 min., Cook: 18 min.