As I have said so many times I loved to eat my daddys food and he taught me what I know about cooking out doors. He was famous around here for his baby back ribs and bar b que chicken. He used a basic recipe but changed it for Pork. This sauce is not a sweet sauce it is kick your butt hot and tangy. He also would cook his pork steaks on the grill and this would be his sauce for them too. He marinated his pork first for several hours before grilling to get the meat to tenderize. If you try this recipe be prepared for a tongue tangy hot kick. lol
Ribs: wash off the blood and slice as you would want to serve them. Set aside
In a large bowl pour in the vinegar, water and worcestershire sauce and mix well.
Take the ribs and rub with meat tenderizer. Place them in the bowl. Dump in the coarse crushed red pepper and with your hands mix the ribs and pepper all around in the vinegar. Wrap with foil and place in the refrigerator for about 5 to 6 hours. Bring back out about an hour before cooking to allow meat to come to room temp.
I grill on a cast iron char coal grill so I use about 10 lbs. of coal. Place the ribs on the grill when coals have began to turn a little white close the lid and allow to cook slowly and turn on both sides until done. When done take the sauce and dip the ribs down in it and place back on grill and let heat on both sides a few minutes to lock in the flavor.
Sauce: In a large stock pot put the butter in and turn on medium heat. Let the butter melt. Chop and dice the onion, then put in the butter with the pressed garlic. Let onions slowly become tender. Add in the pepper, salt, brown sugar, mustard, celery seed,vinegar and lemon juice. Let this slowly cook for about 20 minutes with the lid on the pot. But go and stir often. Now add in the texas pete and worchestershire sauce and stir for a bout 3 minutes while heat is still on.
Now add in the ketchup and stir to mix in. Add about a cup of water to the bottle and shake well to gather up all the ketchup that is left behind. Pour into the pot then keep stirring while it comes to a gentle roll. Cook another 15 minutes.
The taste test: Daddy always took a slice of bread and dipped a corner down in the sauce to taste the flavor and see if it met his approval. When it taste tart and hot he knew it was ready for his ribs.