| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Grilled |
8 |
servings |
INGREDIENTS
| 4 |
lb |
Country style pork ribs |
| 1 |
ts |
Salt |
| 1 |
|
Lemon; thinly sliced |
| 1 |
|
Onion; thinly sliced |
| 2 |
tb |
Brown sugar; packed |
| 1 |
tb |
Salt |
| 1/4 |
tb |
Black pepper |
| 2 1/4 |
tb |
Chili powder |
| 1 |
|
Garlic; sml clove/mashed |
| 1 |
tb |
Lemon peel; grated |
| 6 |
tb |
Lemon juice |
| 6 |
tb |
Worcestershire sauce |
| 2 1/4 |
c |
Catsup |
INSTRUCTIONS
BARBECUE SAUCE
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Place ribs in large dutch oven or kettle with enough boiling water to
coveR. Add 1 teaspoon salt, lemon and onion and cook 45 to 60 minutes.
Meanwhile, to make sauce, combine brown sugar, 1 tablespoon salt, pepper,
chili powder, garlic, lemon peel, lemon juice, worcestershire, catsup and
3/4 cup water in saucepan. Bring to boil, reduce heat and simmer about 20
minutes, or until sauce is reduced to about 4 cups. Drain ribs thoroughly,
discarding lemon and onion slices. Brush drained ribs well with sauce and
place over slow coals. turn every 10 minutes, brushing frequently with
sauce. Cook 35 to 45 minutes, or until done and well coated with sauce.
Serve with extra sauce. June the 6th at 11:56 am FOOD AND WINE BB TOPIC:
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