2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips.
Cover, grill and cook for 10 minutes.

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack.

With paring knife, scrape any fat away from bone.

1 C. Vinegar
1/2 C.Honey
2 Tbsp. Worcestershire sauce
1/2 C. Ketchup
1 tsp. EACH salt, dry mustard, paprika
1/4 tsp. Black pepper
1 Clove garlic, minced
4 lb Beef ribs

In saucepan, combine vinegar, honey, Worcestershire, ketch- up, salt, mustard, paprika, pepper, and garlic.

Cover, bring to boil, reduce heat and simmer 15 minutes.
In baking pan, place ribs. Cover with hot marinade, then bake ribs at 325 degrees for 1 hour, turning and basting often with marinade. Or grill over medium coals, basting and turning often, until browned, about 20 minutes.

Makes 4-5 servings.

Ingredients
8 plums, peeled, pitted, diced
12 whole oven roasted shallots
2 tablespoons minced garlic
2 cups chicken stock
1/2 cup ketchup
1/4 cup molasses
6 tablespoons honey
3 tablespoons + 1 tsp white vinegar
2 tablespoons soy sauce
2 teaspoons dry mustard
salt and pepper
2 rack baby back ribs (3-4 lb) fat trimmed
1 teaspoon Creole seasoning
2 tablespoons liquid crab boil
4 bay leaves

Procedure
Make glaze:

Ingredients
3/4 to 1 C. white vinegar
1/2  C. ketchup
2 Tbsp. sugar
2 Tbsp. Worcestershire sauce
1 garlic clove, minced
1 t. ground mustard
1 t. paprika
1/2 to 1 tsp. salt
1/8 t. pepper
2 lbs. pork spareribs
1 Tbsp. vegetable oil

Procedure
Combine vinegar, ketchup, sugar, Worcestershire sauce, garlic, mustard, paprika, salt and pepper in a slow cooker.

Cut ribs into serving-size pieces; brown in a skillet in the hot oil.

Transfer to slow cooker. Cover and cook on LOW or about 4 to 6 hours until tender or all day for fall-of-the-bone tenderness.

2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as accompaniments

Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.

3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.