Lone star ribs and barbecue sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Small pork ribs |
| 1 | each | Part paprika |
| 1 | each | Pt catsup |
| ⅓ | cup | Flour |
| 4 | teaspoons | Sugar |
| 1½ | teaspoon | Black pepper |
| 1 | tablespoon | Prepared mustard |
| 1 | cup | Worcestershire sauce |
| 1 | each | Part black pepper |
| 3 | eaches | Parts salt |
| 1½ | each | Pt water |
| 1 | tablespoon | Salt |
| 2½ | teaspoon | Paprika |
| 1½ | teaspoon | Chili powder |
| 1½ | teaspoon | Liquid Smoke |
Directions
FROM : EARL SHELSBY, WED 24
INGREDIENTS
SAUCE
Season the slab of pork ribs on both sides with the above mixture.
Place ribs on the grill in any type of covered smoker or barbecue pit, keeping away from direct heat so that the smoke does the cooking. Cook very slowly for 1½ to 2 hours, or until meat comes away from the bone easily. During the final 15 minutes of cooking, baste both sides of the meat with barbecue sauce. Cut ribs to serve.
To make sauce, combine catsup and water in large pot. Bring to a boil. Mix dry ingredients together. Add mustard, Liquid Smoke, and half of the Worcestershire sauce. Stir into a paste; then add remainder of Worcestershire sauce. Pour this into heated mixture and boil slowly for 20 minutes. Refrigerate any unused portion. Keeps for several weeks. Sauce makes about one quart.
Submitted By SALLIE KREBS On 08-01-95