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The Quilt Inn Country Cookbook
Aliske Webb
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/2 tsp. salt
/2 tsp. fresh ground pepper
/2 tsp. paprika
/4 tsp. turmeric
/3 cup brown sugar
/2 cup beer (for Young ‘Uns Ribs, substitute Coke or Dr Pepper)
/4 cup apple cider vinegar
tbsp. Worcestershire sauce
/4 tsp. Tabasco
Combine all ingredients in blender and process until smooth. Place ribs in deep
dish and pour sauce over ribs. Marinate for 3 hours.
Preheat grill. Transfer ribs to 2 sheets of heavy duty aluminum foil. Fold up
edges, pour 1/2 cup marinade over ribs. Seal foil edges together. Place foil-wrapped
ribs on grill, cover and cook 2 hours.
10 minutes before serving, remove ribs from foil and grill over medium heat for
5
minutes per side, basting with sauce.
And while you have the barbecue grill on, you might as well cook some
vegetables too. For each person, chop one potato and a half and onion into chunks.
Place on one foot square of heavy duty aluminum foil, sprinkle with your favorite
savory spice mix, or simply grind fresh pepper over the vegetables. Add a dollop of
butter, or margarine. Fold over the foil, sealing the ends, and place on cooler part of
grill. Cook for 20 minutes, turning frequently to prevent burning. Serve with lots of
napkins. Try this with fresh asparagus, or any other combination of “solid”
vegetables.
Creole Ribs
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lbs. pork spareribs
onion, chopped
green pepper, seeded and chopped
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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