| 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 | t | Dry mustard |
| 3 | t | Lemon juice |
| 1/2 | c | White vinegar |
| 2 | t | Worcestershire sauce |
| 1/3 | c | Water |
| 5 | lb | Spareribs, beef or pork |
| 2 | T | Curry powder |
| 1 | t | Salt |
| 1 | T | Black pepper |
INSTRUCTIONS
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 <[email protected]> on Apr 05, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 283
Calories From Fat: 148
Total Fat: 17g
Cholesterol: 30.5mg
Sodium: 1301.6mg
Potassium: 448.5mg
Carbohydrates: 26.8g
Fiber: 2.4g
Sugar: 14.1g
Protein: 2.4g