Category : Barbeque
Author : PattyJohnson
Hits : 5827
Date : 03/01/2001
Serves/Makes:6 Lbs. Pork Spareribs6 Lbs (2.7 kg). Pork Spareribs 1 (10-3/4 oz (301 grm).) can tomato soup 1 (10-1/2 oz (294 grm).) can condensed beef broth 2 Tbs (30 ml). light or dark molasses 1/4 cup (60 ml) onion, chopped 1/4 cup (60 ml) cider vinegar 1 tsp (5 ml). chili powder 1 tsp (5 ml). crushed thyme 1 tsp (5 ml). dry mustard 2 cloves garlic, crushed Dash celery salt
Mix all ingredients (except spareribs) in saucepan. Simmer 10 minutes.Roast ribs on rack in shallow pan in preheated 350 degree (175 C.) oven for one hour. Drain excess fat. Brush sauce over partially cooked ribs. Continue roasting ribs 30 to 40 minutes, basting with the sauce every 10 minutes.Note: If grilling, partially cook ribs as directed above, baste with sauce and grill 20 minutes on each side. Ribs should be placed 6 inches above gray coals.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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