| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Barbeque, Marinades, Rubs | 1 | Servings | |
INGREDIENTS
| 3 | T | Salt |
| 3 | T | Sugar |
| 1 1/4 | T | Black pepper |
| 1 1/2 | t | Paprika |
| 1 1/2 | t | Dry lemon powder |
| Unsweetened Kool-Aid | ||
| 1/2 | t | Salt |
| 1 | t | Dry mustard |
| 1 | Clove garlic, crushed | |
| 1/2 | Small bay leaf | |
| 1/2 | t | Chili powder |
| 1/2 | t | Paprika |
| 3/4 | t | Hot pepper sauce |
| 1/2 | c | Worcestershire sauce |
| 1/4 | c | Cider vinegar |
| 2 | c | Beef stock or canned beef |
| Bouillion | ||
| 1/4 | c | Vegetable oil |
INSTRUCTIONS
Dry Seasoning (Rub): : Mix together all dry seasoning ingredients and sprinkle ribs on both sides with mixture. Basting Sauce: : Combine all ingredients. Grill ribs slowly, basting often with sauce. (This sauce will keep several days in refrigerator and can be frozen.) : If ribs are cut into serving pieces, the sauce will baste eight pounds of ribs. Source: Best Barbecue Recipes, by Mildred Fischer Posted to bbq-digest V3 #026 Date: Sun, 08 Sep 1996 09:19:52 -0700 From: Carey Starzinger <cstarz@teleport.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 1135
Calories From Fat: 637
Total Fat: 71.9g
Cholesterol: 30.1mg
Sodium: 27506.5mg
Potassium: 2042.9mg
Carbohydrates: 112g
Fiber: 4.8g
Sugar: 63.9g
Protein: 14.7g