What is summertime on the deck without a mouthwatering recipe for ribs? In The Joy of Being Disorganized I talk about the magic of gratitude. Well, after making these ribs you'll have one more thing to add to your blessings list. My homemade marinade is full of good stuff like "made from scratch" tomato sauce, yummy spices and of course I included my secret rule for mustard---make sure it's ugly!Best of all, these succulent crowd pleasers are made without that dreaded ingredient your grocery store tries to force down your throat...sugar. It doesn't help the medicine go down and it sure doesn't belong on your dinner plate so out it goes!
You won't believe how delicious these ribs are and your taste buds will beg for seconds and thirds, so buy plenty. Get the recipe (below) and watch the video, then fire up that Weber and get ready for rave reviews with this wonderful new take on an American classic dish.
( Author not responsible for hungry neighbors who may show up with their plates....)
Barbequed Spareribs
Barbeque sauce:
1 cup tomato sauce
1 tsp. red wine vinegar
one quarter tsp. Penzeys Chicago Steak Seasoning
one half tsp. Penzeys Northwood Seasoning
1 tsp. Grey Poupon mustard
One quarter tsp. Lawry’s Season Salt
1 tsp. lemon juice
1tsp. Worcestershire Sauce
1 tbsp. olive oil
Salt and pepper to taste
Baste ribs with barbeque sauce, place on grill off the hot coals and put the lid on the barbeque. Baste with sauce throughout grilling.
You and your entire family will love these ribs.....and I think you'll love my book. 
