Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | RACKS OF RIBS COOKED |
¼ cup | OIL |
\N \N | 1 Lg ONION CHOPPED |
4 \N | GALIC CLOVES PRESSED |
\N \N | 14 Oz CAN CRUSHED TOMATOES |
½ cup | CIDER VINEGAR |
\N \N | 3 Tb WORCERSTERSHIRE SAUCE |
½ cup | BROWN SUGAR |
\N \N | 2 Tb PREPARED MUSTARD |
\N \N | 1 Tb LIQUID SMOKE |
2 teaspoons | CAYENNE PEPPER |
CUT RIBS INTO 3 RIB PIECES. IN A LARGE WIDE SAUCEPAN HEAT OIL (DON'T SKIMP) ADD ONION AND GARLIC SAUTE FOR 5 MINUTES ADD REMAINING INGREDIENTS HEAT ON MED-HIGH BRING TO BOIL AND SIMMER UNCOVERED FOR 10 MINUTES. BRUSH RIBS WITH SAUCE AND GRILL 6 INCHES FROM HEAT FOR 5 MINUTES TURN AND COAT AGAIN WITH SAUCE. CONTIUE BASTING AND TURNING TILL HEATED THROUGH 10 TO 15 MINUTES.
Posted to MM-Recipes Digest V4 #3 by valerie@... (valerie) on Jan 08, 1999