Seasoning & sauce for barbequed ribs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Salt |
| 3 | tablespoons | Sugar |
| 1¼ | tablespoon | Black pepper |
| 1½ | teaspoon | Paprika |
| 1½ | teaspoon | Dry lemon powder |
| (Unsweetened Kool-Aid) | ||
| ½ | teaspoon | Salt |
| 1 | teaspoon | Dry mustard |
| 1 | each | Clove garlic, crushed |
| ½ | each | Small bay leaf |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Paprika |
| ¾ | teaspoon | Hot pepper sauce |
| ½ | cup | Worcestershire sauce |
| ¼ | cup | Cider vinegar |
| 2 | cups | Beef stock or canned beef |
| Bouillion | ||
| ¼ | cup | Vegetable oil |
Directions
DRY SEASONING (RUB
BASTING SAUCE
Dry Seasoning (Rub): : Mix together all dry seasoning ingredients and sprinkle ribs on both sides with mixture.
Basting Sauce: : Combine all ingredients. Grill ribs slowly, basting often with sauce. (This sauce will keep several days in refrigerator and can be frozen.) : If ribs are cut into serving pieces, the sauce will baste eight pounds of ribs.
Source: Best Barbecue Recipes, by Mildred Fischer