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The Quilt Inn Country Cookbook
Aliske Webb
barbecue sauce
Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs.
Place ribs on wire rack on baking pan. Bake for 3 hours, until tender.
Wrap hickory wood chips in aluminum foil, pierce foil to allow smoke to escape,
and place directly in the center of hot barbecue coals.
Baste ribs and place on grill above wood chips. Cover grill and cook for 10
minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned
but still moist. Serve with a hearty Beaujolais wine.
Not Pete’s Barbecue Sauce:
2
1
1
2
2
–15 oz. cans tomato sauce
/2 cup molasses
0 cloves garlic
tbsp. ground cumin
tbsp. dry mustard
fresh ground pepper
1
1
1
1
/2 tsp. cinnamon
/4 tsp. anise seed
/4 tsp. hot pepper flakes
/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer, covered, on low
heat for 1 hour, stirring occasionally. Ad vinegar to taste and simmer for another 15
minutes. Chill at least 24 hours, or until ready to use.
Grown-Up Ribs
4
to 5 lbs. meaty pork ribs
Sauce
1
4
1
1
onion, chopped
cloves garlic, chopped
tomato, seeded and chopped
/2 sweet red pepper, chopped
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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