64 oz. ketchup (heavy not thin)
10 oz. A-1 steak sauce
8 oz. hot prepared mustard
1 c. lemon juice

Combine ketchup, steak sauce, mustard and lemon juice in a saucepan. Simmer on stove or on grill until warm. Slather on cooked ribs or serve separately. Extra sauce can be refrigerated for future use. Yield: about 3 quarts.

Basting Sauce:
2 c. white vinegar
1 c. vegetable oil
1 c. soy sauce
1/4 c. lemon juice
dash liquid smoke

Combine vinegar, oil, soy sauce, lemon juice and liquid smoke. Mix well. Use to baste ribs or chicken while they cook. Refrigerate any leftovers for future use. Yield: about 4 1/2 cups.

Barbecued Ribs:

Trim ribs of excess fat and skirt; peel off skin. Build a charcoal fire and let burn until coals are white-hot. Adjust grill about 4 or 5 inches above coals. Put ribs on grill and brown, turning frequently and basting frequently with basting sauce.

Continue turning and basting until the ribs are nicely browned on both sides, approximately 10 minutes. Douse flare-ups with water, if necessary. When 1 batch of ribs is browned, remove to a foiled-lined tray while browning any remaining ribs. (This depends on the amount of ribs and the size of the grill.)

When all the ribs have been browned, lift the grill and add more charcoal to fire. Push coals to one side of pit. Put grill back in place and stack ribs on grill on the side opposite from the coals (do not place the meat on top of the stacked coals). close cover on barbecue pit and let ribs finish cooking, about 1 1/2 hours. During this time, turn ribs and baste every 10 to 15 minutes.

When ribs are cooked brush generously with warm barbecue sauce. Serve at once. Can be reheated.