(we were a big family and we all ate a lot, so you might want to cut this recipe in half)
He made the sauce in a big old speckled roasting pan, which is what he marinated the ribs in.
2 Large Yellow Onions (chopped, not minced)
4 gloves of Garlic (in those days we used a garlic press, but minced would work just fine)
2 bottles of Heinz Ketchup
2 bottles of Heinz Chili Sauce
1/2 bottle of Dijon Mustard
1 cup of Olive Oil
Stir all ingredients together and marinate four racks of pork ribs overnight in the pan covered with tin foil or saran wrap in the refrigerator, turning often. (See what I mean, you might want to cut this whole deal in half unless you have a big family or having a party.)
BBQ over some version of a charcoal BBQ. For longer than you think, cause they’re pork, 45 minutes or so at least, being careful not to let the flames ever get so high as to burn the outside of the ribs.
One of my sisters does a cheat on this and cooks the pork ribs in the oven for half an hour and then finishes them on the bbq, but I prefer the old-fashioned way.
Whether you cook them part in the oven and part on the grill or all on the grill, turn often and baste frequently! My Dad didn’t cut the racks in half so watching him turn them over with a tongs was always a little dangerous and exciting, since there was always the possibility that one of them might fall on the lawn (and get picked up before anyone over the age of 7 noticed).
Baked Potatoes with Sour Cream and fresh chives
by Chef Mark Shoup