Spareribs san joaquin

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

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