| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbecue &, Outdoor gri, Pork |
4 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork spare ribs |
|
|
Salted water |
| 1/2 |
c |
Butter |
| 1 |
md |
Onion;, finely chopped |
| 1 |
c |
Water |
| 1/2 |
c |
Vinegar |
| 1 |
c |
Tomato catsup |
| 1 |
c |
Commercial barbecue sauce (hickory smoked type) |
| 1 |
|
Lemon; (juice from) |
|
|
Salt to taste |
|
|
Fresh ground pepper; to taste |
|
|
Tabasco sauce; to taste |
INSTRUCTIONS
Slice the ribs apart and place in a large cast iron skillet. Cover with
salted water and bring to a boil. Reduce heat, cover and simmer over low
heat for one hour, or until the meat is fork tender but not falling from
the bones. While the ribs are cooking, prepare the sauce. Melt the butter
in a saucepan and saute the finely chopped onion. Stir in the water,
vinegar, catsup, bottled sauce, lemon juice, and seasonings. Bring to a
boil, stirring, and remove from heat. Place the ribs in a shallow pan and
cover with the sauce, coating the ribs evenly. Place in the refrigerator
for at least two hours. Barbecue the ribs on an outdoor grill over
moderately hot coals, basting with the sauce and turning often until well
browned. Typed by Carolyn Cloe Don't *WE* feel superior!!!! Bill
Recipe by: William Mann, Jr. Posted to MC-Recipe Digest V1 #694 by Kathy
Meade <kmeade@idsonline.com> on Jul 27, 1997
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