Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Beef Spareribs; cut into 2 1/2 inch pieces |
| 2 tablespoons | Vinegar |
| 4 tablespoons | Brown Sugar |
| 2 \N | Garlic Cloves; minced |
| 1 tablespoon | Prepared Mustard |
| 1 cup | Ketchup |
| ⅓ cup | Water |
| 1 medium | Onion; finely chopped |
| 1 tablespoon | Worcestershire Sauce |
| \N \N | X Salt and Pepper to taste |
| \N \N | X Parsley, for garnish |
BARBECUED BEEF "SPARERIBS" (FLANKEN) ......................................................................
Bake with sauce, or pre-cook beef spareribs in water to remove some of the fat and make them more palatable.
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Preheat oven to 350F. Place beef spareribs in a roasting pan. Combine remaining ingredients for sauce and pour over spareribs. Cover and bake for 1½ hours, stirring occasionally. Remove cover and bake for an additional 30 minutes. Skim off fat. Serve on plattter, garnished with parsley.
VARIATIONS:
BARBECUED LAMB RIBLETS:
Use 3 pounds of lamb riblets, cut into 2 ½ inch pieces. Proceed as above. Cover and bake for 1 hour. Remove cover and bake for an additional 20 minutes.
Ribs can be simmered in water for 30 minutes, then bake with sauce ingredients for 1 hour.
From: Classic Kosher Cooking by Sara Finkel Transcribed By: S.
Lefkwoitz