| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbecue, Pork, Ribs, Sauces |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Small pork ribs |
| 1 |
|
Part |
| 1 |
|
Part |
| 3 |
|
Parts |
|
|
***SAUCE*** |
| 1 |
pt |
Ketchup |
| 1 1/2 |
pt |
Water |
| 1/3 |
c |
Flour |
| 1 |
T |
Salt |
| 4 |
t |
Sugar |
| 2 1/2 |
t |
Paprika |
| 1 1/2 |
t |
Pepper |
| 1 1/2 |
t |
Chili powder |
| 1 |
T |
Prepared mustard |
| 1 1/2 |
t |
Liquid Barbecue SmokeAE |
| 1 |
c |
Worcestershire sauce |
|
|
Black pepper |
|
|
Paprika |
|
|
Salt |
INSTRUCTIONS
Season the ribs with above mixture. Place ribs on the grill in any
type of covered smoker or bbq pit, keeping away from direct heat so
that the smoke does the cooking. Cook very slowly for 1 1/2 to 2 hours
or until meat comes away from bone easily. during the last 15 min.
baste both sides of ribs with sauce. Cut ribs and serve. To make
sauce, combine ketchup and water in a large pot and bring to boil. Mix
dry ingredients. Add mustard, liquid smoke, and half the
worcestershire sauce. Stir into paste; then add the remainder of
worcestershire sauce. Pour this into heated mixture and boil slowly
for 20 min. Refrigerate any unused portion. Keeps for several weeks.
Makes about 1qrt. Recipe By : From:
Date: 05/27 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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