Preparation:
Place each slab of ribs, meat side down, in center of a double thick rectangle of heavy duty aluminum foil. Sprinkle 2 tablespoons water over rib bones. To form packets, bring two opposite sides of foil together over top of ribs. Fold edges over 3 or 4 times, pressing crease in tightly each time. (Allow some air space.) Flatten foil at one end, crease to form triangle and fold edge over several times toward package, pressing tightly to seal. Repeat procedure on other end. Place packets on grid directly over low to medium coals. Place cover on cooker and cook 1 1/2 hours, turning packets every 1/2 hour. Meanwhile combine catsup, remaining 1/2 cup water, lemon juice, cinnamon, hot pepper sauce and crushed red pepper in a small saucepan. Bring to boil, reduce heat and cook slowly 10 to 12 minutes. Remove ribs from foil packets. Place on grid over medium coals and broil 30 to 40 minutes, turning and brushing with sauce occasionally. Serve remaining sauce with ribs. 8 to 10 servings.
Note: Ribs may also be cooked on an open brazier (increase cooking time in packets by 30 minutes) or in a water smoker. Prepare smoker according to manufacturers directions. Brush sauce completely over ribs. DO NOT PLACE RIBS IN FOIL PACKETS. Place 1 slab of ribs on each rack of smoker. Cover and smoke cook at low to moderate temperature 4 hours or until tender.
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