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6 lb Spareribs 1/4 c Butter Or Margarine
2 c Catsup 1/4 c Worcestershire Sauce
1/2 c Lemon Juice 1 ea Clve Garlic, Finely Chopped
1/2 c Brown Sugar, Frimly Packed 1/4 ts Salt
1 tb Prepared Mustard 1/8 ts Hot Pepper Sauce
1/2 c Onion, Finely chopped
6 servings
In large pan, cook ribs in boiling water 45 to 60 minutes or until tender.
Meanwhile, in medium saucepan, combine remaining ingredients; simmer
uncovered 20 minutes, stirring occasionally. Grill or broil ribs as
desired, turning and basting frequently with sauce. Refrigerate leftovers.
MICROWAVE:
To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow baking
dish. Add 1/4 c water. cover with vented plastic wrap. Microwave on full
power (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7
minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes
longer. Repeat with remaining ribs. Proceed as above.
2 c Catsup 1/4 c Worcestershire Sauce
1/2 c Lemon Juice 1 ea Clve Garlic, Finely Chopped
1/2 c Brown Sugar, Frimly Packed 1/4 ts Salt
1 tb Prepared Mustard 1/8 ts Hot Pepper Sauce
1/2 c Onion, Finely chopped
6 servings
In large pan, cook ribs in boiling water 45 to 60 minutes or until tender.
Meanwhile, in medium saucepan, combine remaining ingredients; simmer
uncovered 20 minutes, stirring occasionally. Grill or broil ribs as
desired, turning and basting frequently with sauce. Refrigerate leftovers.
MICROWAVE:
To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow baking
dish. Add 1/4 c water. cover with vented plastic wrap. Microwave on full
power (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7
minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes
longer. Repeat with remaining ribs. Proceed as above.
