Name: Roasted Spareribs
Ingredients: 2 Yellow onion, Minced; 2 Garlic clove, Minced; 1/4 c Butter; 1 c Ketchup; 1/2 c Sherry; 1 ts Dry mustard; 3 ts Lemon juice; 1/2 c White vinegar; 2 ts Worcestershire sauce; 1/3 c Water; 5 lb Spareribs, beef or pork; 2 tb Curry powder; 1 ts Salt; 1 tb Black pepper

A man who was merely a man and said the sort of things Jesus said would not be a great moral teacher. He would either be a lunatic – on a level with the man who says he is a poached egg – or else the Devil of Hell. You must make your choice. Either this man was, and is, the Son of God: or else a madman or something worse. You can shut him up for a fool, you can spit at him and kill him as a demon, or you can fall at his feet and call him Lord and God. But let us not come with any patronizing nonsense about his being a great moral teacher. He has not left that open to us. He did not intend to.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Meats		Barbecue, Beef, Pork	4	Servings

INGREDIENTS

2		Yellow onion, Minced
2		Garlic clove, Minced
1/4	c	Butter
1	c	Ketchup
1/2	c	Sherry
1	ts	Dry mustard
3	ts	Lemon juice
1/2	c	White vinegar
2	ts	Worcestershire sauce
1/3	c	Water
5	lb	Spareribs, beef or pork
2	tb	Curry powder
1	ts	Salt
1	tb	Black pepper

INSTRUCTIONS

BARBECUE SAUCE FOR RIBS
RIBS
Saute onion and garlic in butter three to four minutes. Add remaining
ingredients and bring to boil. Lower heat and simmer uncovered for one
hour, stirring frequently. For a smooth sauce, strain through a sieve.
Preheat oven to 400. Remove excess fat from ribs and cut as desired. Place
ribs flesh side up on rack of roasting pan. Sprinkle with salt, pepper, and
curry powder. Bake for one hour basting with warm barbecue sauce every ten
minutes. Serve with remaining barbecue sauce.
Recipe by: The Williamsburg Cookbook Posted to MC-Recipe Digest V1 #553 by
Barbara Zack <bzack@gnt.net> on Apr 05, 1997

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