INGREDIENTS

INSTRUCTIONS

"Cook Forever" BBQ Spareribs (or Chicken)  Barb (Granny) Beck  These
ribs are cooked very slowly for 6 to 8 hours and then if desired
"finished" on the BBQ.  I have tried shortcutting the recipe and
boiling the ribs. Both times my family complained about the ribs  being
"fatty".  Put ribs in oven and cook slowly (250 degrees) until they
brown and  start to dry out.  This should take 2 to 3 hours.  Pour off
the  accumulated fat and bursh on both sides with the sauce. Continue
cooking another 4 to 6 hours, brushing on more sauce from time to
time. If the ribs start to dry out too much turn down the heat and/or
cover with foil. If the sauce starts to burn on the bottom of the pan
the oven is too hot. When done they are very tender. They are
excellent straight from the oven and even better heated or reheated  on
the BBQ. This recipe also works with chicken but cut the cooking  time
in half. The whole idea is to cook the ribs slowly enough to  make them
moist and tender and not to leave a burned mass of sauce in  the bottom
of the pan which is really difficult to clean. Happy  Cooking Barb Beck
barb@forestburg.forsci.ualberta.ca Edmonton,  Alberta, Canada
BARB@FORESTBURG.FORSCI.  UALBERTA.CA (BARB BECK)  REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 667
Calories From Fat: 479
Total Fat: 53.1g
Cholesterol: 181.4mg
Sodium: 259.8mg
Potassium: 570.3mg
Carbohydrates: 9.5g
Fiber: <1g
Sugar: 9g
Protein: 35.2g