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INGREDIENTS:

 
12 LBS PORK BACK RIBS

MARINADE:
1 LARGE ONION,  CHOPPED FINE
3 TSP. SALT
3 TSP BLACK PEPPER
1 HEAD GARLIC,  CHOPPED
3 CUPS APPLE CIDER VINEGAR
3 CUPS APPLE CIDER
1 CUP BROWN SUGAR
1/2 CUP WORCESTERSHIRE SAUCE
1/4 CUP RED PEPPER FLAKES

MIX THE ABOVE INGREDIENTS WELL AND PLACE THE RIBS WITH THE ABOVE IN A 
PLASTIC BAG IN THE REFRIGERATOR FOR TWO DAYS.

AFTER TWO DAYS,  REMOVE THE RIBS AND DISCARD THE MARINADE.

COOK THE RIBS ON A CHARCOAL FIRE OR GAS BARBECUE FOR 1 1/2 HOURS,  
TURNING FREQUENTLY AND NOT LETTING THEM BURN.  AFTER ONE HOUR OF COOKING,  
BEGIN TO BASTE THE RIBS WITH BARBECUE SAUCE*

*BARBECUE SAUCE:
2 BOTTLES MESQUITE BARBECUE SAUCE
1/2 CUP HONEY
1 TBLS  LIQUID MESQUITE SMOKE
1 TBLS  LIQUID HICKORY SMOKE
2 BOTTLE KETCHIP
1 BOTTLE APRICOT JAM
1/4 CUP MONTREAL STEAK SEASONING

AFTER COOKING THE RIBS,  CUT THEM INTO RIBLETS AND PLACE IN A ROASTING PAN 
WITH THE REST OF THE BARBECUE SAUCE,  COVER AND LET STEAM FOR 1/2 HOUR TO 
45 MINUTES TO MAKE THEM FALL OFF THE BONE.  
DON'T OVERCOOK!