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Stampede-Style Barbequed Beef Ribs

Ingredients

11 lb	5 kg	beef ribs, back ribs
Marinade:
4 cups	1 L	cider vinegar
14 oz	400 g	dark brown sugar
14 oz	400 g	sugar
2 oz	60 g	salt
1 oz	28 g	dry mustard
1 lb	450 g	yellow onions, chopped
6 cups	1.5 L	orange juice
3 cups	750 mL	Worcestershire sauce
2 cups	500 mL	vegetable oil
Barbecue spice mix:
1/2 cup	125 mL	chili powder
1/4 cup	60 mL	paprika
5 tsp	25 mL	cayenne pepper

Instructions

Marinade and rib preparation

1. Remove membrane, set ribs aside and proceed with marinade preparation.
2. Bring vinegar to a boil in a stock pot. Add sugars, salt and mustard; mix to dissolve sugars. Remove mixture from heat and let cool to room temperature; set aside.
3. Combine remaining marinade ingredients in a non-corrosive container. Stir in cooled vinegar mixture; add ribs. Cover and refrigerate. (Marinate 8 to 24 hours.)
4. Thoroughly combine BBQ spice mix ingredients in bowl; mix thoroughly. Keep covered in airtight container until ready to use.

Method

1. Remove ribs from marinade; discard marinade. Rub spice mix all over ribs.
2. Place ribs on racks in shallow roasting pan or hotel pan; add 1/2 inch (1 cm) water to each pan. Cover with foil; roast in 325°F (160°C) oven for 1 1/2 hours or until tender. Remove from oven and cool.
3. Cut ribs between the bones into single rib portions. Refrigerate until ready to use.
4. For each serving: Grill rib portions for 4 to 6 minutes, basting with more BBQ sauce and turning occasionally, until heated through and glazed. Plate with appropriate sides (i.e. corn on the cob, baked beans) and serve immediately.

Servings: 12