| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Pork spareribs |
| 4 |
oz |
Tomatoe paste |
| 1 |
tb |
Instant onion |
| 3 |
|
Cloves garlic; pressed |
| 1/3 |
c |
Heinz 57 steak sauce |
| 1/3 |
c |
Brown sugar |
| 1/4 |
c |
Vinegar |
| 1/4 |
ts |
Salt |
|
|
Barb (Granny) Beck |
INSTRUCTIONS
SAUCE
: "Cook Forever" BBQ Spareribs (or Chicken)
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,
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