12 inch Dutch Oven
Sauce:
½ cup brown sugar ½ onion (Chopped)
1/3 cup Worchestershire sauce ¼ cup butter
¼ cup lemon juice 1 28oz bottle ketchup
1 6oz bottle mustard 2 Tbsp vinegar
4 Tbsp chili powder ¼ bottle steak sauce
2 Tbsp molasses 3 Tbsp Honey
Salt and pepper to taste
In a hot 12 inch Dutch oven, brown chopped onion in butter. Mix other ingredients in a bowl, then pour in with butter and onion. Simmer for about 30 minutes and set aside.
Ribs:
Sear 5 or 6 pounds ob boneless pork or beef ribs on all sides in a hot 12 inch Dutch oven. Pour one can of beer over the ribs and cook for 2 hours, or until meat is tender. Replace coals as needed. (Approximately every hour)
Remove ribs from Dutch oven and place into barbecue sauce (reserve about 2 cups of sauce to serve at table) and cook an additional hour.
Briquettes:
Use about 8 to 10 on the bottom and ring the top to make the sauce. Use a pile of briquettes to heat the Dutch oven to sear the ribs. Then ring the bottom and ring the top with 3 in the middle to cook the ribs.
