| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Bbq, Sauces | 6 | Servings | |
INGREDIENTS
| 5 | lb | Pork spare ribs |
| 1 | md | Onion, finely chopped |
| 1/2 | c | Finely chopped celery |
| 2 | tb | Butter or margarine |
| 1 | c | Ketchup |
| 1 | c | Water |
| 1/4 | c | Lemon juice |
| 2 | tb | Vinegar |
| 2 | tb | Brown sugar |
| 1 | tb | Worcestershire sauce |
| 1/2 | ts | Dry mustard |
| 1/8 | ts | Peper |
| 1/8 | ts | Chili powder |
INSTRUCTIONS
Cut ribs into serving sized pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350 for 1 hour. Meanwhile, in a medium saucepan, saute onion and celery in butter for 4-5 minutes or until tender. Add remaining ingredients; mix well. Bring to a boil, reduce heat. Cook and stir until slightly thickened, about 10-minutes. Remove from the heat. Drain fat from the roasting pan. Pour sauce over ribs. Bake 1 1/2 hours longer or until meat is tender. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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