| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 12 | oz | Beer |
| 1/2 | c | Cider vinegar |
| 1/2 | c | Water |
| 1/4 | c | Canola or corn oil |
| 1/2 | md | Onion; chopped |
| 4 | Garlic cloves; minced | |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Gibson's Roasting Salt |
INSTRUCTIONS
Mop the ribs about every hour for up to 5 hours until ribs are done. If you like, add a glaze or barbecue sauce in the last hour of cooking. Personally, I prefer my ribs "barefoot" -- without sauce or glaze. Posted to bbq-digest by Chris Hudson <CHudson@karta.com> on Jan 19, 1999, converted by MM_Buster v2.0l.
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