Willie Horton's Spareribs
Source of Recipe
John Owen
List of Ingredients
- 4 lbs. meaty spareribs
- Salt and pepper
- 1 (6-ounce) can tomato paste
- 1/2 cup catsup
- 2 cups liquid (water, red wine or beef broth)
- 2 Tbsp vinegar
- 1/4 cup lemon juice
- 1/3 cup brown sugar
- 1/4 cup Worcestershire sauce
- 1/2 tsp allspice
- 2 cloves garlic, mashed
- 1 small onion, grated or minced
Instructions
- Do not separate the ribs. Instead, sprinkle with salt and pepper, mixing the rest of the ingredients and adding salt to taste. Pour this sludge over the slab of ribs; turn to coat both sides. Cover and marinate, refrigerated, for 24 hours, turning occasionally.
- If you want to barbecue the ribs, first drain the sauce into a small pan over low heat. Put ribs in a shallow pan and cook 30 minutes in a 400� F oven. Pour off the fat, then grill over coals, turning and basting with the sauce frequently, about 45 minutes. Now you can cut them apart and serve.
- If you want to cook these ribs in the oven, once again drain and reserve the sauce and cook ribs 30 minutes at 400� F. Pour off all the fat and reduce oven temperature to 325�. Cook for about an hour and a half, turning and basting frequently. Cut into serving portions; turn the heat in the oven up to 450� and dry-roast the ribs for 2 to 3 minutes.
Serves 4
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