| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Spareribs |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Lean ribs; (6 to 8) |
| 3 |
|
Pods garlic; chopped |
|
|
Several bay leaves |
| 1 |
|
Lemon; juice of |
| 1 |
cn |
Tomato paste |
| 1 |
c |
Vinegar |
| 3 |
|
Onions; finely chopped |
| 1/4 |
c |
Celery; finely chopped |
| 1/2 |
c |
Chili sauce |
| 2 |
tb |
Worcestershire sauce |
| 1 |
ts |
Thyme or sage |
| 2 |
tb |
Chili powder |
| 2 |
ts |
Cumin |
| 2 |
tb |
Cayenne pepper |
| 2 |
tb |
Salt |
| 2 |
tb |
Black pepper |
| 2 |
tb |
Paprika |
| 2 |
ts |
Sugar |
| 1 |
ts |
Mustard |
INSTRUCTIONS
1. Cut ribs into small pieces. Sprinkle with salt, paprika, black pepper,
garlic and lemon juice. Let stand several hours or overnight.
2. Prepare sauce by Sautéeing onions and celery in vegetable oil until
tender and golden.
3. Add mustard, Worcestershire sauce, chili sauce, chili powder, cumin,
cayenne pepper, bay leaves, tomato paste, vinegar and sugar. 4. Marinate
ribs on both sides in sauce.
5. Cook over low fire on grill or in oven under broiler at 350°, turning
and basting every 15 minutes, for about 2 hours.
Posted to recipelu-digest Volume 01 Number 297 by RecipeLu
<recipelu@geocities.com> on Nov 23, 1997
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