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Bbq Ribs

4 ts paprika
2 ts salt
2 ts onion powder
2 ts ground black pepper
1 ts cayenne

6 tb salt
6 tb black pepper
6 ts chili powder
4 c ketchup
4 c white vinegar
4 c water
1 large yellow onion; diced
1/2 c sorghum molasses

Mix paprika, salt, onion powder, pepper and cayenne in jar, cover
and shake well to mix. Sprinkle rub liberally on ribs. Allow to
stand 20 to 30 minutes at room temperature until rub appears wet.

Prepare smoker for long, slow cooking using hickory chips for
flavor. Cook ribs, bone side down at 230 degrees for 2 hours using
indirect heat. Turn and cook 1 more hour. During last 15 minutes,
baste with BBQ sauce diluted by 1/2 with water. Serve ribs with
warm undiluted sauce on the side.

Combine salt, pepper, chili powder, ketchup, vinegar, water, onion
and molasses in a large saucepan. Bring to a rolling boil, reduce
heat and simmer for 1-1/2 hours, stirring every 10 minutes or so.
Pour into sterilized jars, seal and let stand for 2 to 6 weeks
before using.


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