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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