First...
Cut your ribs into chunks and put into a large saucepan with one quatered onion, two stalks celery, one carrot, three cloves garlic, one tbsp salt, one bay leaf. Cover with water, bring to a boil and then simmer for an hour.
Remove the ribs from the water and then set aside to cool.
Meanwhile... The Secret's in the Sauce!
* 2 cups ketchup
* 2 cups tomato sauce
* 1 1/2 cups brown sugar
* 1 1/4 cups balsamic vinegar
* 4 teaspoons hickory-flavored liquid smoke
* 2 tablespoons butter
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon chili powder
* 1 teaspoon paprika
* 1/2 teaspoon celery salt
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon salt
* 1 teaspoon coarsely ground black pepper
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, balsamic vinegar, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery salt, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer.
Slather ribs in barbecue sauce, cover and refrigerate until ready to grill. You can leave these overnight, they just get better and better sitting in that sauce!
Remove from fridge an hour before grilling and bring to room temperature.
Grill on medium high basting frequently until they look like the picture above or pop into the oven under the broiler - just watch them because they'll brown quickly!
Allow ribs to rest for 5 to 10 minutes and serve. Wonderful when served with a nice cold beer and my all time favourite recipe for potato salad!
