yields enough sauce and mop for 2 racks St. Louis-style spareribs or 3 racks baby back ribs
1/4 lb. (4 to 5 slices) bacon
3/4 cup apple juice
5 tablespoons apple cider vinegar
1/2 cup ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon ancho chile powder
1/2 teaspoon sweet paprika, preferably Hungarian
1/4 teaspoon ground cumin
1/4 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
Cook the bacon in a medium skillet over medium-low heat until browned and crisp, 10 to 15 minutes, turning occasionally. Drain the bacon on paper towels and eat it whenever you like. Pour about one-half the bacon fat into a small saucepan and reserve the remaining fat in the skillet for the barbecue sauce. To the saucepan, add 1/2 cup of the apple juice and 2 Tbs. of the cider vinegar. Bring to a simmer over medium heat and then remove from the heat (this is the mop).
Add the remaining 1/4 cup apple juice, 3 Tbs. cider vinegar, and the ketchup, Worcestershire sauce, chile powder, paprika, cumin, celery seed, and pepper to the bacon fat in the skillet. Cook over medium-low heat, whisking until smooth. As soon as the barbecue sauce simmers, remove the skillet from the heat.
bacon recipe courtesy of: Jamie Purviance, Fine Cooking, May 7, 2008