| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Dry mustard |
| 2 | tb | Worcestershire sauce |
| 2 | tb | Oil |
| 1/2 | ts | Tabasco sauce (or homemade equivalent hot pepper sauce) |
| 1 | c | Catsup |
| Salt and black pepper |
INSTRUCTIONS
Have spareribs cut in pieces about 4 or 5 inches long and 2 or 3 ribs wide. Mix a marinade in these proportions: Roll ribs in this mixture and let stand an hour or longer, turning occasionally. Grill slowly over hot coals or in broiling oven, basting frequently with sauce while grilling. *From "The California Cook Book" by Genevieve Callahan -1951 Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Chad Alan Bumgarner <[email protected]> on Jul 24, 1997
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