By North Star



Ingredients.

5-6 lbs. boneless pork spare ribs
(1) 2 liter bottle Coca-Cola
3 sweet yellow onions; thickly sliced
2 cups Smokey Barbecue Sauce.

Trim most of the fat from ribs. Place ribs in a large bowl and pour coke over them until they are covered. Cover bowl with plastic wrap, place in the refrigerator and allow to marinade 12-24 hours. Pour liquid off ribs. Place one layer of ribs in a 12" deep Dutch oven. Place a layer of onions over ribs. Repeat process until all meat and onions have been used. Pour barbecue sauce over the top of ribs and onions. Cover and cook 90 minutes using 12-14 briquettes bottom and 12-14 briquettes top heat.

Serves: 10-12

Smokey Barbecue Sauce

2 Tbs. olive oil
5 cloves garlic; finely minced
3 cups Homestyle® Chili Sauce
1/2cup light brown sugar
1/2cup Worcestershire sauce
1/3cup red wine vinegar
1 tsp. celery salt
1 tsp. onion salt
1 tsp. ground black pepper
1/2 tsp. Tobasco Sauce
2 Tbs. Wright's Liquid Smoke.

Heat a 10" Dutch oven using 14-16 briquettes bottom until hot. Add olive oil and garlic and sautee for about 1 minute. Do not let the garlic burn. Add remaining ingredients and bring to a boil. Reduce briquettes on bottom to 10 and let simmer for 30 minutes. Sauce is great for beef, pork and chicken.

Yield: About 4 cups