"Typical classic Cleveland BBQ is braised in a heavy acidic vinegar mixture, then mopped with a tomato-based sauce," says chef Rocco Whalen of Cleveland's Fahrenheit Restaurant.
For the pork ribs:
In a large bowl, add all of the rub ingredients. Stir to combine. Rub the ribs with the mixture completely. Marinate the ribs in the refrigerator for 24 hours.
Preheat the oven to 300 F to 350 F.
Place the ribs in a large braising pot and cover them. Roast the ribs for 2½ to 3 hours. After the ribs are roasted, lather them in the sauce religiously.
For the old school tomato BBQ sauce:
In a large pot, sweat and caramelize the red onion, peppers, apples and garlic until the onions are showing color. Add the remaining ingredients. Bring t a boil and then simmer for 35 minutes. Strain if your desired thickness is thin. For a thicker result, puree the ingredients and do not strain them.