1 cup ketchup
2/3 cup seasoned rice vinegar
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup soy sauce or Worcestershire sauce
2 teaspoons prepared yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne
1/3 cup bacon bits, ground in a spice grinder
1/3 cup peeled and grated apple
1/3 cup grated onion
2 teaspoons grated green bell pepper
Combine all ingredients, from the ketchup through the bacon bits, in a large saucepan, and then stir in the apple, onion, and bell pepper. Reduce heat and simmer uncovered for 10 to 15 minutes, or until the sauce thickens slightly, stirring frequently. Allow to cool, then pour it into sterilized glass bottles. The sauce will keep in refrigerator for up to 2 weeks and will flavor 2 racks of ribs.
General Cookin’ Tip:
Place the ribs on your grill or smoker bone-side down. If at all possible, you want to leave them this way for their entire smoking time. You can achieve this by maintaining an even, constant temperature of between 225 and 250 degrees, whether you’re using direct or indirect heat. If you must turn the ribs, do so as few times as possible to prevent the meat from drying out.