| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
4 |
Servings |
INGREDIENTS
|
|
Baby back ribs (yes; the pork kind) |
|
|
Lea and Perrins Worcestershire sauce |
| 3 |
tb |
Butter |
| 1 |
md |
Onion; chopped fine |
| 1/2 |
ts |
Celery seed |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Salt |
| 1 |
|
Clove garlic; chopped |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Lea and Perrins; or so |
| 1/8 |
ts |
Hot sauce (I'm sure we'll add more…) |
| 1/4 |
c |
Cider vinegar |
| 1 |
c |
Tomato sauce |
| 1/2 |
c |
Tomato puree |
| 1/4 |
c |
Brown sugar – for a double recipe; use the 1/4 cup and add extra to taste |
INSTRUCTIONS
RANCH SAUCE
Date: Mon, 26 Feb 1996 20:10:39 -0600
From: Jim Avery <javery@airmail.net>
Subject: Ribs - actually, *these* ribs are the best in the universe...
OK, y'all, we've heard the hype, now comes the *real* thing...;> Get you
some: Baby back ribs (yes, the pork kind), brush them lightly with some Lea
and Perrins Worcestershire Sauce on both sides, so that you can tell that
there's some on 'em. Broil them (in the oven) on both sides so that they
are nice and brown (don't COOK 'em, just give 'em some color), and place
them in a covered roaster pan in a 250F oven for about 2 hours.
Drain the liquid from the pan and save it for something else. You can use
some of the meat juice in the Ranch Sauce (recipe follows), or you can
throw it away. Paint the ribs with Ranch Sauce on both sides and put back
in the roaster in the over for about another hour or so. Before serving,
grill them over moderate coals to brown and finish, basting them again with
Ranch Sauce, about 10 - 15 minutes.
Ranch Sauce: this recipe is from Frito - Lay, circa 1957. Hard to beat:
Mix all ingredients in a non-reactive saucepan, bring to a boil and simmer
for at least 20 minutes, stirring often so that it doesn't stick.
This, my friends, is fit to eat!
CHILE-HEADS DIGEST V2 #252
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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