As the holiday weekend approaches, you may be searching for just the right mix to serve. Go smokin'- like a 95MPH fastball, and you'll score with my homerun sticky ribs. But, you need to start early; they take time - but so worth the wait! Your friends and family will be so glad you did.

Ribs & Sauce a perfect relationship

Everyone has a favorite way to serve ribs. Some like it dry, with just a rub. Others will dip dry ribs and wet them down with a vinegary sauce or lather them up with a sugary, sticky sauce right before coming off the grill. Myself, I enjoy all versions. Variety is a good thing!

Ribs cannot be prepared in a hurry, so toss a burger on a separate hot grill while you wait. How to prepare the Ribs.

For Making Ribs with Sticky Sauce:

15 minutes prior to removing the slow-cooked ribs, brush ribs lightly with a little sauce to moisten and add flavor. Remove, cut, and serve ribs as is, or serve extra sauce on the side for pouring over ribs.

GH Rib Sauce

Makes 3 cups

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1/2 cup onion, chopped

2 green onions, chopped

3 cloves garlic, peeled and chopped

1/4 cup cider vinegar

1/4 cup orange juice

1/4 cup brown sugar

1 teaspoon cumin

1 teaspoon thyme

1 Tablespoon soy sauce

2 teaspoons fresh grated orange zest

1 cup ketchup

1 cup tomato sauce

1 teaspoon hot sauce

Place the onion, green onions, garlic, cumin, thyme, vinegar, orange juice, and sugar in a small pot. Boil until the vinegar is reduced by half. Add orange zest, soy sauce, ketchup, tomato sauce, and hot sauce, and simmer for 10 minutes.

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The most important ingredient in cooking champion ribs is time. Ribs cooked slowly with a dry rub = Q heaven! But, don't forget to add a little moisture; by misting or brushing with water, or better yet my secret, with apple juice. Over the years, I’ve offered several ways to cook ribs in my books. Caution - speedy versions that cook at temperatures hotter than 225 degrees just boils the flavorful juice out of the ribs, basically dry bones. The bottom line, great ribs cannot be prepared in a hurry. Good practice of patience.

Pork Rib Rub

recipe by Chef George Hirsch | Makes 1/2 cup

1/4 cup paprika

2 Tablespoons each dry thyme, rosemary, garlic powder, brown sugar, cumin

1 teaspoon black pepper

1 teaspoon nutmeg

1/2 teaspoon cayenne

In a small bowl combine all ingredients.

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Ribs with Pork Dry Rub

Makes four servings

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1 slab of St. Louis Style meaty pork ribs, with 14 ribs, about 3 1/2 pounds

1 recipe pork rib rub

2 cups apple juice

3 cups pork ribs wet sticky sauce, see sauce recipe.

Coat the entire rack of ribs with pork rib rub, wrap ribs tightly and refrigerate overnight.

Pre heat a grill to low temperature (approximately 225-250 degrees F). Place ribs meat side up on grill and cook for 2-3 hours. The lower temperature keeps the meat from drying out and becoming tough. After 2 hours begin to baste or spray the ribs with apple juice. The juice keeps the meat moist and from becoming dry during the long cooking.

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