This Texas-style mop can also be used on poultry or

other meat dishes, especially brisket.



3 large racks, baby back ribs, excess fat trimmed and

membrane removed

1 bag medium-size mesquite chips (for outdoor grills)



Marinade & Dipping Sauce



4 tablespoons olive oil 1 C unsalted butter

2 medium-sized white onions, finely chopped 6 medium-sized shallots,
finely chopped

10 large cloves garlic, pressed 3 C pureed tomatoes

1 can (12 oz.) tomato paste 1 can (12 oz.) beer

12 oz. water 6 tablespoons vinegar

4 tablespoons Worcestershire sauce juice of 1 lemon

6 tablespoons brown sugar 2 tablespoons chili powder

2 tablespoons dried mustard powder 2 teaspoons cumin

1 teaspoon cayenne pepper (more if desired) salt and pepper to taste



Mop



1 can (12 oz.) beer 1 C reserved marinade



Yields 6 Servings Ribs and About 8 Cups Sauce



Heat a large saute pan on a medium-high flame and add the olive oil. After
the oil is heated sufficiently, add the butter. Saute the onions, garlic
and shallot until transparent.



Add the rest of the liquid ingredients (pureed tomatoes, tomato paste, 1
can beer, water, vinegar,

Worcestershire sauce and lemon juice), and heat until simmering.



Once simmering, add the dry spices, stirring in gradually. Let this mixture
simmer for at least 30

minutes.



When finished (taste it - you may want to sweeten it with more sugar or
spice it up using more cayenne pepper), reserve 1 cup of the sauce for your
mop,

and at least 1 cup for dipping sauce.



Place the ribs in a shallow baking pan and cover with remaining sauce. Try
to fully submerge the ribs and place sheets of plastic wrap or wax paper
directly atop the meat, so as to eliminate air. If

the ribs are not totally covered, rotate them periodically. Marinate for a
minimum of 12 hours.



For the mop, mix 1 cup reserved marinade with 1 can beer in a bowl.



Cook ribs by using the indirect method or a smoker. The author recommends
smoking these ribs with water soaked, medium sized mesquite chips. That
smoky mesquite flavor is the signature of Texas-style barbecue.