Name: Ribs Cottage Style
Ingredients: 2 RACKS OF RIBS COOKED; 1 BOTTLE BEER; 1 285 ML Btl. CHILI SAUCE; 2 Tb PREPARED MUSTARD; 2 Tb BROWN SUGAR; 1/2 ts CHILI FLAKES

Not all the vials of judgment that have or shall be poured out upon the wicked world, nor the flaming furnace of a sinner’s conscience, nor the irreversible sentence pronounced against the rebellious demons, nor the groans of the damned creatures – give such a demonstration of God’s hatred of sin – as the wrath of God let loose upon His Son! Never did divine holiness appear more beautiful and lovely than at the time our Savior’s countenance was most marred in the midst of His dying groans – when God had turned His smiling face from Him, and thrust His sharp knife into His heart, which forced that terrible cry from Him, “My God, My God, why have You forsaken Me!”

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
		Ribs, Bbq, Val’s	4	Servings

INGREDIENTS

2		RACKS OF RIBS COOKED
1		BOTTLE BEER
1		285 ML Btl. CHILI SAUCE
		2 Tb PREPARED MUSTARD
		2 Tb BROWN SUGAR
1/2	ts	CHILI FLAKES

INSTRUCTIONS

CUT RIBS INTO 3 RIB SECTIONS. MIX REMAING INGREDIENTS IN A BOWL AND
BASTE RIBS, PLACE ON GRILL AND COOK 5 MINUTES TURN AND BASTE AGAIN, COOK TO
HEAT THROUGH ABOUT 15 TO 20 MINUTES TO BAKE HEAT OVEN TO 350, POUR SAUCE
OVER RIBS AND BAKE COVERED FOR 45 MINUTES, UNCOVER AND BAKE FOR ANOTHER 10
MINUTES. SERVE RIBS WITH SAUCE POURED OVER THEM.
Posted to MM-Recipes Digest V4 #3 by valerie@nbnet.nb.ca (valerie) on Jan
08, 1999

A Message from our Provider:

“Jesus: so far ahead of his time that we’re still no closer to catching up”