| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Spareribs or baby back ribs |
| cut into serving portions | ||
| Water | ||
| 1 | c | Chili sauce |
| 3/4 | c | Packaged brown sugar |
| 1/2 | c | Cider vinegar |
| 2 | Onions, finely chopped | |
| 2 | T | Worcestershire sauce |
| 1 | t | Salt |
| 1/8 | t | Freshly ground pepper |
| 1/2 | Lemon, Juice of | |
| Paprika and hot pepper sauce | ||
| to taste |
INSTRUCTIONS
By Alicia E. Tessling Chicago Tribune Place ribs in a large Dutch oven or stockpot. Cover ribs with salted water; cover pot and heat to boiling over medium high heat. reduce heat to medium-low and simmer until almost tender, about 50 minutes. Place 1 cup water and all remaining ingredients in a medium sauce pan and heat to boiling over medium-high heat. reduce heat to medium low and simmer 25 minutes. Prepare grill. Drain ribs; pat dry. Grill ribs 10 minutes turning once. Baste ribs with sauce. Continue grilling, turning occasionally and basting, until ribs are tender, about 20 minutes. Makes 6 servings Posted to bbq-digest by Bob Pierce <[email protected]> on Jan 19, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 780
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2720.7mg
Potassium: 964.9mg
Carbohydrates: 194.4g
Fiber: 4g
Sugar: 174.8g
Protein: 2.9g