| 6 | lb | Pork spareribs.; see note in step 1 about 2 slabs for 6 lb total |
| | BARBECUE-STYLE DRY RUB |
| 1 | tb | Ground black pepper |
| 2 | ts | Cayenne pepper powder; (optional) |
| 2 | tb | Mild chile powder |
| 2 | tb | Cumin |
| 2 | tb | Packed dark brown sugar |
| 1 | tb | Granulated white sugar |
| 1 | tb | Ground oregano |
| 4 | tb | Paprika |
| 2 | tb | Salt |
| 1 | tb | Ground white pepper |
| 3 | tb | Celery salt |
| 3 | tb | Garlic powder |
| | BARBECUE SAUCE |
| 4 | tb | Butter |
| 1 | sm | Onion; chopped |
| 2 | | Cloves garlic; minced |
| 1 | ts | Paprika |
| 1 | tb | Ground black pepper |
| 2 | tb | Fresh lemon juice; (2 tbl. from 1 lemon) |
| 1 | ts | Mustard powder |
| 1/2 | ts | Hot red pepper sauce |
| 1/2 | ts | Salt |
| 1/4 | c | Cider vinegar |
| 1 | cn | Tomato sauce; (16ozs) |
