Barbecued ribs (four great southern cooks)

Yield: 4 Servings

Measure Ingredient
5 pounds Pork spare ribs
\N \N Salted water
½ cup Butter
1 medium Onion;, finely chopped
1 cup Water
½ cup Vinegar
1 cup Tomato catsup
1 cup Commercial barbecue sauce (hickory smoked type)
1 \N Lemon; (juice from)
\N \N Salt to taste
\N \N Fresh ground pepper; to taste
\N \N Tabasco sauce; to taste

Slice the ribs apart and place in a large cast iron skillet. Cover with salted water and bring to a boil. Reduce heat, cover and simmer over low heat for one hour, or until the meat is fork tender but not falling from the bones. While the ribs are cooking, prepare the sauce. Melt the butter in a saucepan and saute the finely chopped onion. Stir in the water, vinegar, catsup, bottled sauce, lemon juice, and seasonings. Bring to a boil, stirring, and remove from heat. Place the ribs in a shallow pan and cover with the sauce, coating the ribs evenly. Place in the refrigerator for at least two hours. Barbecue the ribs on an outdoor grill over moderately hot coals, basting with the sauce and turning often until well browned. Typed by Carolyn Cloe Don't *WE* feel superior!!!! Bill Recipe by: William Mann, Jr. Posted to MC-Recipe Digest V1 #694 by Kathy Meade <kmeade@...> on Jul 27, 1997

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