Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Dry mustard |
| 2 tablespoons | Worcestershire sauce |
| 2 tablespoons | Oil |
| ½ teaspoon | Tabasco sauce (or homemade equivalent hot pepper sauce) |
| 1 cup | Catsup |
| \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