For Gloria D. in N. C.---I should qualify this recipe, it is not "Real" Texas Bar B. Q. but awful easy and can pass as a decent fake. I consider myself, after many years of sometimes successful and other times not so successful, a qualified Bar B Q'er, usually ribs or brisket, and this recipe is basically a clone for Houston's, the restaurant, grilled ribs. I understand the non-cooking for one but since I bought a place up on a lake I cook every weekend, sometime Bar B Q, for some of my friends and it has been fun to get back into it. I promise you my slow Bar B Q'ed ribs on my pit or water smoker are to die for. Anyway here goes.

Slow Bar B Q'ed Ribs

4 pounds ribs
2 stalks celery
1 onion. peeled and quartered
2 teaspoon salt.

SAUCE
2 cups Kraft Bar B Q Hickory Smoked
1/2 cup Currant or Apple jelly

If using spare ribs make sure all of backbone is off, if using baby back ribs remove the underside membrane by using a sharp knife to peel back a small flap and using a paper towel to grab it, peel off the membrane. Cut the slab into serving pieces of about 3 ribs and place in a large pot with celery, onion and salt and cover with water. Boil for about an hour until meat begins to pull back on the bone. Combine the Bar B Q Sauce and jelly and cook until well mixed.

On a grill with half with hot charcoal and half without, lather the ribs with sauce and place on grill over hot coals, Watch it and flip and move them off and on the fire, basting often. If no grill, do the same in a large pan in a 350 F oven. Serve with beans and slaw. Enjoy.
Jim in Texas

http://www.nancyskitchen.com