The Best Ribs - cooking recipe

Ingredients

2 (2 lb) racks of baby-back pork ribs
Dry Spices use 3 T
3 tablespoons paprika
2 teaspoons seasoning salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon dry mustard
1 teaspoon ground oregano
1 teaspoon ground red pepper
1/2 teaspoon chili powder
Basting Sauce use 1 cup
1/4 cup firmly packed brown sugar
1 1/2 tablespoons dry spices
2 cups red wine vinegar
2 cups water
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce (we like the chipotle or chili lime)
1 small bay leaf
Sweet Sauce use 1 cup
1 cup ketchup
1 cup red wine vinegar
1 (8 ounce) can tomato sauce
1/2 cup honey mustard
1/2 cup Worcestershire sauce
1/4 cup butter or 1/4 cup margarine
2 tablespoons brown sugar
2 tablespoons hot sauce (we like the chipotle or chili lime)
1 tablespoon seasoning salt
1 tablespoon paprika
1 tablespoon lemon juice
1 1/2 teaspoons garlic powder
1/8 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper

Preparation

Combine all dry spices ingredients in a small bowl.
Dry rub the ribs and refrigerate 8 hours or overnight, covered with plastic wrap.
Stir together all Basting Sauce ingredients; cover and let stand 8 hours.
Remove bay leaf.
(Sauce is intended for basting ribs only). BRING all Sweet Sauce ingredients to a boil in a Dutch oven.
Reduce heat, and simmer sauce, stirring occasionally, 30 minutes.
Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty (for gas grill, light only one side). Place food rack on grill.
Arrange ribs over unlit side.
GRILL ribs, covered with grill lid, over medium heat (300-350\u00b0F) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally.
Brush ribs with Sweet Sauce the last 30 minutes.
If using the western style ribs you cook the same way except for 4 to 4 1/2 hours.