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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