Seasoning and sauce for barbequed ribs

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@...>

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