The flavor of vinegar was a little too strong for German settlers in the early days of the Carolinas, so they decided to add tomatoes to sweeten up their barbecue sauces.

Now, tomato-based sauce has become the way to go for barbecue enthusiasts across most of the South, with the addition of molasses or brown sugar making the taste sweeter the farther west you move.

This is a speedy version of traditional slow-barbecued ribs. Most of the cooking is done hands-off in the oven, with a final quick stint on the grill to form a nice crust.

MEMPHIS-STYLE BARBECUED PORK SPARERIBS

Start to finish: 4 hours (1 hour active)

Servings: 4 to 6

For the barbecue rub:

1/3 cup kosher salt

1/3 cup freshly ground black pepper

1/4 cup dark brown sugar

2 tablespoons paprika

2 tablespoons chili powder

2 tablespoons cumin

2 tablespoons ground coriander

2 tablespoons cayenne pepper

1 tablespoon ginger

2 racks pork spareribs, about 3 pounds each

For the sauce:

1 cup ketchup

1/3 cup cider vinegar

1/4 cup brown sugar

1/4 cup orange juice

2 tablespoons brown mustard

1/2 teaspoon Liquid Smoke (optional)

Kosher salt and freshly ground black pepper, to taste

Preheat the oven to 200 F.

To prepare the rub, in a small bowl combine the salt, pepper, brown sugar, paprika, chili powder, cumin, coriander, cayenne and ginger. Use the rub to thoroughly coat the ribs.

Arrange the ribs on baking sheets and roast until the meat is tender and pulls easily from the bone, about 3 hours. Remove the ribs from the oven and set aside.

While the ribs cook, prepare the sauce. In a small bowl, combine the ketchup, vinegar, brown sugar, orange juice, mustard and Liquid Smoke. Set aside.

When the ribs are nearly done, preheat a grill to low with the grate at the highest setting. Grill the ribs for 10 to 20 minutes per side, or until a light crust has formed. Brush the ribs with the sauce during the final minute of cooking.

To serve, cut the racks into individual ribs, passing the remaining sauce on the side.

(Recipe from Chris Schlesinger and John Willoughby’s ‘‘Grill It!,’’ DK Publishing, 2008)

CAROLINA-STYLE PULLED PORK BUTT

Barbecue purists in eastern North Carolina claim there’s only one way to cook pork: with vinegar. The concept dates to the days of Thomas Jefferson and generally requires little more than cider vinegar, red pepper and maybe some salt.

This recipe uses the pork butt — also called the Boston butt — and contains part of the shoulder blade. Rick Browne, author of ‘‘The Best Barbecue on Earth,’’ says this cut is ideal for smoking, as the bone transfers heat to the center and adds flavor.

To prepare this recipe, you also will need about 1 cup wood chips for smoking (available alongside grilling supplies) and heavy-duty foil. Charcoal or gas grills can be used; total grilling time is about 6 hours.

Start to finish: 6 hours of grilling, plus overnight marinating

Servings: 6 to 8

1/2 cup bourbon

2 tablespoons molasses

1 1/2 cups cider vinegar

1 cup water

2 dried chipotle chilies, rehydrated and chopped

4 tablespoons salt, divided

1 tablespoon crushed red pepper flakes

2 tablespoons freshly ground black pepper

5- to 6-pound boneless pork butt (shoulder)

2 tablespoons paprika

1 tablespoon garlic powder

2 tablespoons cayenne

Hamburger buns, for serving

Cole slaw, for serving

In a large bowl, combine the bourbon, molasses, vinegar, water, chipotles, 2 tablespoons of the salt, red pepper flakes, and 1 tablespoon of the black pepper. Stir well and set aside.

Place the pork shoulder in a large zip-close plastic bag. Pour the marinade over the pork, then seal the bag, pressing out as much air as possible. Refrigerate for 6 to 9 hours.

At least 2 hours before you are ready to cook the pork, place about 1 cup of wood chips in a bowl, then cover with water and let soak for at least 2 hours.

Once the pork has marinated, remove it from the bag and set on a large plate and set aside. Pour the marinade into a medium saucepan, then boil for 12 minutes to use for basting and as a sauce. Set aside.

In a small bowl, combine the remaining salt, paprika, garlic powder, remaining black pepper, and cayenne. Stir to mix, then generously sprinkle the spices over all surfaces of the pork. Cover the pork and refrigerate for 1 hour.

Remove the pork from the refrigerator and let come to room temperature while the grill heats.

Prepare a charcoal or gas barbecue or smoker for indirect cooking, placing a water-filled drip pan under the cool side of the grill rack. Preheat to 250 F. Make sure the grill rack is clean and oil it thoroughly with cooking spray.

Place the soaked wood chips on a piece of heavy-duty foil, then fold it over like an envelope to enclose the wood. Using a pencil, poke 3 or 4 holes in the top of the foil envelope (don’t poke all the way through).

Place the foil packet directly on the coals or gas flames. When the wood inside the packet starts to smoke, transfer the pork butt to the prepared grill rack over indirect heat.

Lower the lid rack and cook until the internal temperature reaches 190 F to 200 F, about 5 to 6 hours. During the final 2 hours of cooking, baste the pork with some of the reserved sauce every 30 minutes.

Remove the pork from the grill and use 2 large forks to shred and pull apart the meat. Transfer the meat to a large bowl, then stir in 3 to 4 tablespoons of the sauce (or up to 1/2 cup). Serve on hamburger buns with cole slaw on top or on the side.

(Recipe from Rick Browne’s ‘‘The Best Barbecue on Earth,’’ Ten Speed Press, 2008)