Instructions: In a large pot, combine all the rib ingredients and enough water to cover by 1-inch (about 12 cups) and bring to a boil over high heat. Reduce heat to a slow boil, cover the pot, and cook for 1 to 1 1/4 hours, or until ribs are very tender when pierced with a fork.

While the ribs are cooking, prepare the BBQ sauce. In a medium, non-reactive saucepan, over medium-high heat, heat the oil. Add the onions, and cook, stirring, until soft, about 4 minutes. Add the garlic, cumin and cayenne pepper and cook, stirring, for 1 minute. Add the ketchup, horseradish, cider vinegar, soy sauce, brown sugar and Worcestershire sauce and stir to mix well. Reduce heat to medium-low and simmer until thickened and the flavors have married, about 20 minutes. Set aside.

Preheat the oven to broil. Line 2 baking sheets with aluminum foil. Using a slotted spoon, carefully transfer the ribs to one of the prepared pans. Blot any excess liquid with paper towels, and discard the vegetables and cooking liquid. Spread half of the BBQ sauce over the 2nd lined pan. Lay the ribs flat over the sauce, and spoon the remaining sauce over the ribs to coat generously. Broil until the sauce is caramelized, about 10 minutes. Remove from the oven and serve immediately.

This recipe yields 4 servings.

Comments:
This recipe is an adaptation of one devised by Charlottes friend, Paul Martory, who is a New Orleans firefighter! Its a recipe that he makes for the firehouse crew!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.