| 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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