| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Improv, Kohl, Meats |
5 |
Servings |
INGREDIENTS
| 5 |
lb |
Spareribs |
| 1 |
|
Bottle catsup ==OR== 1 15 oz can tomato sauce |
| 2 |
tb |
Brown sugar ==OR== syrup |
| 2 |
tb |
Worcestershire sauce |
| 2 |
tb |
Flour |
| 1 |
tb |
Hot dry mustard |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
md |
Can crushed pineapple |
INSTRUCTIONS
Cut ribs into sections of two bones each. Grease a pan with oil. Mix
together catsup, brown sugar, and Worcestershire sauce. Mix together flour,
mustard, chili powder, cloves, salt and pepper. Combine dry and liquid
mixtures with crushed pineapple. Lay meat in layers in a pan, with some
sauce in between, then top all with remaining sauce.
Bake at 300 degrees for 1 hour or until done. Brown under broiler, turning
pieces over to brown both sides. Watch carefully and do not allow sauce to
burn. In fact, it's best to remove the sauce until ribs are browned, and
then spread it over the ribs after browning.
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce & Clem Kohl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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