| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 1 | Pork rib | |
| Salt and pepper to taste | ||
| 1 | c | Tomato ketchup |
| 1/2 | c | Sugar |
| 1/2 | c | Vinegar |
INSTRUCTIONS
TOMATO BARBEQUE SAUCE Salt and pepper pork ribs. Barbeque ribs on coals until ready. Then baste with the sauce. Mix sauce well. Remove ribs from the coals and quickly apply the tomato basting sauce, using a barbeque brush, covering the whole rib on both sides. Return ribs to coals and continue barbequeing each side for two minutes only. Remove, cut and serve. The tomato barbeque sauce should be applied to the ribs after they have been barbequed to perfection, and each treated side barbequed for only 2 minutes more after applying the tomato basting sauce. This is the secret of perfectly barbequed pork spareribs: if the sauce is applied whilst the meat is still raw, or if a side is facing the coals for more than 2 minutes after brushing on the tomato basting sauce, the tomato in the sauce tends to turn to charcoal. HCV@MATIES.SUN.AC.ZA PROF HC VILJOEN (CHRISTO) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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