| 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
<chadalan@softcom.net> on Jul 24, 1997
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