Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!decvax!microsof!uw-beaver!cornell!vax135!ariel!houti!hogpc!houxm!mhuxa!mhuxi!mhuxt!eagle!allegra!linus!genrad!gordon From: gordon@genrad.UUCP Newsgroups: net.cooks Subject: Barbecued Spareribs Message-ID: <3282@genrad.UUCP> Date: Thu, 26-May-83 12:03:05 EDT Article-I.D.: genrad.3282 Posted: Thu May 26 12:03:05 1983 Date-Received: Sat, 28-May-83 16:36:43 EDT Lines: 32 BARBECUED SPARERIBS This is in reply to a question about Memorial Day barbecue sauce recipes. The "sauce" is basically a marinade, and cooks down with the meat. I have not tried making it as a sauce by itself, but I suspect if you used less water and let the brew simmer till it thickens a little, it would be a good separate sauce. It is excellent with the spareribs. Reference: Eileen Tighe, Editor: Woman's Day Encyclopedia of Cookery, Vol. 1, page 25. New York: Fawcett Publications, Inc. 1966. 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon paprika Dash of hot pepper sauce 2 tablespoons Worcestershire 2 tablespoons honey l/2 cup ketchup 1 cup vinegar 1 cup water l/4 cup butter or margarine 2 garlic cloves 2 onions, chopped 3 racks (6 pounds) spareribs, cut into serving pieces Combine all ingredients except spareribs. Bring to a boil; cool. Pour over spareribs in a big bowl. Let stand for 2 to 3 hours, turning meat occasionally. Put ribs in roasting pan; roast in preheated slow oven (325 F) for 1 1/2 hours, turning and basting with marinade occasionally. Makes 6 servings. Gordon R. Partridge, GenRad, Inc., Mail Stop 98, Route 117, Bolton, MA 01740