Ingredients

2 cups beef stock
¼ cup vegetable oil
¼ cup white vinegar
2 tbsp prepared mustard
2 tbsp chili powder
2 tbsp Worcestershire sauce
2 tsp kosher salt
1 tsp paprika
1 tsp Tabasco sauce
1 tsp black pepper
1 bay leaf
2 garlic cloves, chopped
4 good quality (St-Louis cut) pork back or side ribs

TEXAS SOP SAUCE
Combine the above ingredients except for the ribs in a large Zip Lock (60 x 40 cm) big enough to hold all the meat. Taste the sop sauce for seasonings and adjust accordingly.

Add the ribs to the marinade and turn them so that they are evenly coated.  Let them marinate in the refrigerator for 6 to 8 hours. Bring the meat to room temperature before cooking it.

Cooking the Ribs
Prepare a charcoal grill and allow the coals to become very hot.

Cook ribs 5 minutes each side on direct heat, and 30 to 45 min. on indirect heat.

Baste the ribs with some of the remaining marinade.
**Do not baste with the MOP sauce (below) until 5 minutes prior to the end of the cooking.

TEXAS MOP SAUCE
Serve this sauce with the Texas-style ribs or with any barbecued meat.

Step 1:
2 tbs vegetable oil
1 small onion, minced

Heat oil in small saucepan over medium heat. Add the onion and sauté until it becomes golden and translucent – approximately 5 minutes.

Step 2:
Add the following ingredients and bring sauce to a boil. Lower heat and simmer 5 to 7 minutes.
Cool and bottle. Keeps for a week in the fridge.

1 ½ cups ketchup
2 tbsp cider vinegar
2 tbsp honey (melted)
2 tbsp butter (melted )
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 tsp prepared mustard
1/3 cup water
1 tsp kosher salt
¼ tsp celery seed
¼ tsp black pepper
¼ tsp paprika
1 bay leaf
2 garlic cloves, minced

Yield: 2 to 3 cups

Compliments to Chef Sid!