|3 pounds||Spareribs or baby back ribs; cut into serving portions|
|1 cup||Chili sauce|
|¾ cup||Packaged brown sugar|
|½ cup||Cider vinegar|
|2 mediums||Onions; finely chopped|
|2 tablespoons||Worcestershire sauce|
|⅛ teaspoon||Freshly ground pepper|
|½||Lemon ; Juice of|
|Paprika and hot pepper sauce to taste|
By Alicia E. Tessling Chicago Tribune Place ribs in a large Dutch oven or stockpot. Cover ribs with salted water; cover pot and heat to boiling over medium high heat. reduce heat to medium-low and simmer until almost tender, about 50 minutes.
Place 1 cup water and all remaining ingredients in a medium sauce pan and heat to boiling over medium-high heat. reduce heat to medium low and simmer 25 minutes.
Prepare grill. Drain ribs; pat dry. Grill ribs 10 minutes turning once.
Baste ribs with sauce. Continue grilling, turning occasionally and basting, until ribs are tender, about 20 minutes. Makes 6 servings Posted to bbq-digest by Bob Pierce <al999@...> on Jan 19, 1999, converted by MM_Buster v2.0l.
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