Yield: 1 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Salt |
3 tablespoons | Sugar |
1¼ tablespoon | Black pepper |
1½ teaspoon | Paprika |
1½ teaspoon | Dry lemon powder |
\N \N | (Unsweetened Kool-Aid) |
½ teaspoon | Salt |
1 teaspoon | Dry mustard |
1 \N | Clove garlic, crushed |
½ \N | 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 |
\N \N | Bouillion |
¼ cup | Vegetable oil |
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 Posted to bbq-digest V3 #026
Date: Sun, 08 Sep 1996 09:19:52 -0700 From: Carey Starzinger <cstarz@...>