3 lb Baby back ribs
2 ts Salt
2 ts Pepper -- coarsely crushed
Apple juice for basting
1 c  Red wine vinegar
2 c  Onion -- chopped
2    Cloves garlic -- minced
1/4 c  Mustard
1/2 c  Brown sugar -- packed
1/2 ts Louisiana hot sauce
2 c  Ketchup
2    Lemons -- thinly sliced

Trim as much fat as possible from ribs. On bone side, work knife tip
beneath membrane that covers bone until finger can be work under rack
memebrane, loosening enough to get firm grip (try papper towel to hold
membrane). Then peel membrane off rack. With knife scrape any fat away from
bone. Sprinkle ribs on both sides with even, light coat of salt and pepper.
Place ribs, bone side down, on grill. Grill over low fire for 1 1/2 hours,
turning every 15-20 min. Baste with apple juice at every turn during the
first half of cooking period, either by brushing on or simply sparying
apple juice from sray bottle. If smoking with indirect heat, turn at 1 hour
intervals, cooking 4-6 hours. Combine vinegar, onion, garlic, mustard,
sugar and hot sauce in blender and blend till smooth. Place in saucepan and
add ketchup. Simmer 20min. Add lemon slices. Stir occasionally to keep from
sticking. Use sauce as frequent baste for last half of cooking period.
Becareful not to burn ribs (sugar has tendancy to burn. Serve remaining
sauce on side.