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Barbecued Spareribs
Gary Nelson
12 pounds pork spareribs
Barbecue Sauce (see previous recipe )
water
Place ribs in large Dutch oven; cover with water. Bring to a boil. Cover and reduce heat;
simmer 45 minutes. Remove from liquid. Place in a large roasting pan; slather about 3 cups
barbecue sauce on ribs. Cover and refrigerate up to 24 hours. Remove ribs from sauce. Baste
with sauce from pan and cook over medium coals 15 to 20 minutes on each side, basting every
5
minutes with additional sauce. Serve with remaining sauce. Makes 12 servings.
Barbecued Ribs
Gary Nelson
1
1
¼
1
tablespoon (or less) celery seed
tablespoon chili powder
cup brown sugar
1 teaspoon paprika
2 ½ pounds country style ribs
1 (8 oz.) can tomato sauce
½ cup vinegar
tablespoon salt
Combine celery seed, chili powder, sugar, salt, and paprika. Spread 1/3 of the mixture over
ribs. Heat in oven for 10-15 minutes at 250º. Add tomato sauce and vinegar to remaining
mixture. Heat mixture and brush over ribs often while grilling over low fire for 40-60 minutes.
Ranch Ribs
Joyce Mueller
3-4 pounds loin back ribs or spareribs sawed
1 cup water
in two strips, about 3" wide
¼ cup vinegar
1
1
2
cup ketchup
tablespoon Worcestershire sauce
-3 dashes hot pepper sauce (optional)
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
Season ribs with salt and pepper; place in shallow roasting pan, meaty side up. Roast in 450º
oven for 30 minutes. Lower temperature to 350º; continue baking 30 minutes more.
Spoon off excess fat. Combine remaining ingredients; bring to boiling and pour over ribs.
Continue baking at 350º about 45 minutes or until ribs are tender, basting with sauce every
15 minutes. If sauce gets too thick, add more water. Makes 4 servings.
Barbecue Sauce
Amy Jacobson
1
2
1
¼
2
1
cup ketchup
½ to 1 teaspoon hot pepper sauce
1 bay leaf
1 garlic clove, minced
½ cup water
2 teaspoons Worcestershire sauce
tablespoons lemon juice
tablespoon cider vinegar
cup brown sugar
teaspoons prepared mustard
teaspoon salt
5
3
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