Cindy and baxter black's sauce for ribs and \"grits\"
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Ketchup |
| ¼ | cup | Vinegar |
| 3 | tablespoons | Worcestershire Sauce |
| 1 | teaspoon | Paprika |
| ¾ | cup | Packed Brown Sugar |
| 1 | teaspoon | Salt |
| ¼ | cup | Lemon Juice, fresh |
| 1 | can | (Sm) Tomato Paste |
| 1 | tablespoon | Brown Mustard |
Directions
Mix all ingredients together. Use the sauce to marinate 3 to 4 lbs of pork spareribs for several hours, or overnight if possible. Grill, or cook in a 350 F oven till tender.
Note from Cindy says that the grits are actually the Colorado sand that blows onto the cooking ribs. Her recipe came originally from Cristy Meyer of Gothenburg, NB and was in their book COME AN' GIT IT 2.
From the LARIMER COUNTY FAIR & RODEO of Loveland, CO. Fair dates: Early August for 8 days, Wed to Wed.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-04-95 (159) Fido: Cooking