| 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 |
tb |
Salt |
| 4 |
ts |
Sugar |
| 2 1/2 |
ts |
Paprika |
| 1 1/2 |
ts |
Pepper |
| 1 1/2 |
ts |
Chili powder |
| 1 |
tb |
Prepared mustard |
| 1 1/2 |
ts |
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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