| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
|
1 |
servings |
INGREDIENTS
| 3 |
lb |
Spareribs or baby back ribs; cut into serving portions |
|
|
Water |
| 1 |
c |
Chili sauce |
| 3/4 |
c |
Packaged brown sugar |
| 1/2 |
c |
Cider vinegar |
| 2 |
md |
Onions; finely chopped |
| 2 |
tb |
Worcestershire sauce |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground pepper |
| 1/2 |
|
Lemon ; Juice of |
|
|
Paprika and hot pepper sauce to taste |
INSTRUCTIONS
By Alicia E. Tessling Chicago Tribune
Place ribs in a large Dutch oven or stockpot. Cover ribs with salted water;
cover pot and heat to boiling over medium high heat. reduce heat to
medium-low and simmer until almost tender, about 50 minutes.
Place 1 cup water and all remaining ingredients in a medium sauce pan and
heat to boiling over medium-high heat. reduce heat to medium low and simmer
25 minutes.
Prepare grill. Drain ribs; pat dry. Grill ribs 10 minutes turning once.
Baste ribs with sauce. Continue grilling, turning occasionally and basting,
until ribs are tender, about 20 minutes. Makes 6 servings
Posted to bbq-digest by Bob Pierce <al999@lafn.org> on Jan 19, 1999,
converted by MM_Buster v2.0l.
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