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People have been bugging me for my rib recipe, so here it is. In Chicago's south burbs, there was a rib joint called, "Georges" on 147th, just east of Western Avenue. It was a Black-owned, 'order-and go' place, complete with the bullet-proof lobby and turnstyle. There was always a huge line.I was lucky enuf to get the family recipes after the owner passed away.THE SAUCE:1 large bottle of Open Pit Original BBQ sauce.1 equally large bottle of Sweet Baby Ray's or KC Masterpiece. (You Pick).1.5 cups of DARK Brown Sugar.10 "SQUIRTS" of Tabasco or Louisiana Hot Sauce.Warm and stir these in a pot until everything melts together. BABY BACK RIBS:Instead of buying Baby Backs, I always get Spare Ribs. Why? Because Spare Ribs are cheaper AND they include both the Baby Back and Rib-Tip cuts. I love making the Baby Backs and Rib-Tip dinners.Separate the Baby Backs and Tips, then put the tips aside for a while. Peel off the membrane from the Baby Backs, gather your preferred seasonings, grab a bottle of mustard and get organized. You're gonna be busy.Trim off any thick, excess fat, rinse the meat and let it air dry. Then, lather the meat with a coat of mustard, used as an adherent for the powdered spices. Coat every part with your spices. You can apply one spice, spray with Pam, then another layer, spray again, and another layer. Pre-heat your oven or smoker to °275 and cook for 3 hours. If you put them on a BBQ grill, DO NOT apply the sauce while they're on the grill!Either way you do it, take the finished meat and DIP or ROLL it thru the warmed sauce. Sloppy, but delicious.RIB TIPS:One of the best dishes is a Rib Tip Dinner, complete with French fries, cole slaw, 2 slices of bread and the chopped-up Tips that are smothered in sauce.Take the Tips and marinate them in a bowl with...Soy SauceGarlic PowderSeasoned SaltGrill them and chop them up into bite-sized pieces.Put the cooked Tips onto a plate, pour on some sauce, add fries, a cup of cole slaw, a couple slices of bread and handi-wipes!