| 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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