Yield: 1 Servings
|2 tablespoons||Dry mustard|
|2 tablespoons||Worcestershire sauce|
|½ teaspoon||Tabasco sauce (or homemade equivalent hot pepper sauce)|
|\N \N||Salt and black pepper|
Have spareribs cut in pieces about 4 or 5 inches long and 2 or 3 ribs wide.
Mix a marinade in these proportions: Roll ribs in this mixture and let stand an hour or longer, turning occasionally. Grill slowly over hot coals or in broiling oven, basting frequently with sauce while grilling.
*From "The California Cook Book" by Genevieve Callahan -1951 Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Chad Alan Bumgarner <chadalan@...> on Jul 24, 1997