Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!decvax!harpo!floyd!vax135!ariel!houti!hogpc!houxm!ihnp4!ixn5c!inuxc!pur-ee!uiucdcs!ccvaxa!feldman From: feldman@ccvaxa.UUCP Newsgroups: net.cooks Subject: Re: Barbecued Spareribs - (nf) Message-ID: <2198@uiucdcs.UUCP> Date: Wed, 8-Jun-83 23:00:17 EDT Article-I.D.: uiucdcs.2198 Posted: Wed Jun 8 23:00:17 1983 Date-Received: Mon, 13-Jun-83 10:10:46 EDT Lines: 31 #R:genrad:-328200:ccvaxa:5900006:000:983 ccvaxa!feldman Jun 7 17:55:00 1983 In response to request for BBQ sauce for ribs, I submit this marinade rather than sauce. It's definitely not in time for Memorial day but it's still summer: This is a marinade for soaking ribs (24-48 hours) prior to grilling them. It's main component is beer or white wine, whichever is left over or cheap. Add enough to cover ribs in a bowl, and cover the bowl with a plate or plastic wrap and refrigerate. Use a blender to mix the spices with enough liquid to half fill the blender. After blending, fill and rinse the blender with with beer or wine and repeat if necessary to cover the ribs. You may wish to cook the marinade before covering the ribs, but I never do. enough beer or white wine 1/2 c vinegar 1/4 c oil 1/4 c soy sauce 1/4 c honey or brown sugar 4-8 clv garlic 1/2" fresh peeled ginger root 1-2 tbs salted black beans (from Chinese groc.) 1-3 tsp crushed red pepper 1 tbs dry mustard powder Mike Feldman Compion Corporation Urbana, IL 217-384-8500