Carolina Style Rib

1/2 cup brown sugar
1/3 cup fresh lemon juice
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 to 1 cup prepared mustard
2 teaspoons Garlic powder or minced Garlic
2 teaspoons Sea salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 to 3 racks pork spare ribs
1/4 to 1/2 cup barbecue seasoning

In a medium bowl, whisk together the brown sugar, lemon juice, cider vinegar, Worcestershire sauce, molasses and mustard, Garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.

Preheat an outdoor grill or smoker to 225 to 250 degrees .

Rub ribs liberally with barbecue seasoning, (2 hrs. before. ) then place them in the smoker or grill and cover.

Cook for 3 to 4 hours, ( bone side down ) until tender.

Baste ribs with mustard sauce liberally during the final 30 minutes of cooking. Heat remaining sauce to a simmer, serve on the side.


Vidalia Onion Casserole

Makes 6 to 8 side-dish servings
6 large Vidalia onions (about 2 to 3 pounds)
1 stick of butter (½ cup)
1 sleeve of Ritz crackers, coarsely crushed
About 1 cup grated Parmesan cheese

Preheat oven to 300 degrees. Peel onions and slice into very thin rings. Melt butter in a four-quart saucepan. Add onions to pan, and sauté until soft and starting to brown, 20 to 25 minutes over med-high heat, stirring occasionally. Remove from heat.

Place half the onions in an ungreased 1 ½-to 2-quart casserole dish; cover with half the crackers, then half the Parmesan. Repeat to make another layer of onions, crackers and Parmesan. Bake uncovered until cheese on top has lightly browned, about 25 minutes.

Serve warm.

If made a day ahead, let cool and keep refrigerated until time to reheat for serving. (Reheat uncovered in a moderate oven.)