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2 lb pork spareribs, in 2 large pieces 1 kg
Sauce
1/4 cup tomato ketchup 60 mL
2 tbsp chili sauce 30 mL
1 tbsp brown sugar 15 mL
1 tbsp butter 15 mL
1 tbsp chopped onion 15 mL
2 tsp prepared mustard 10 mL
1 tsp Worcestershire sauce 5 mL
dash garlic salt
2 thin lemon slices 2
Simmer, covered, the pork spareribs in salted water to cover until tender, about 45 to 60 minutes. Drain. Meanwhile, prepare the sauce.
In saucepan, combine ketchup, chili sauce, brown sugar, butter and chopped onion. Add mustard, Worcestershire sauce, garlic salt and lemon slices. Bring mixture to boiling; remove from heat.
Grill hot ribs over medium to low coals about 10 to 15 minutes on each side, brushing often with sauce.
Chef's Note
Or place hot ribs in shallow roasting pan; pour sauce over. Bake at 350°F/180°C about 20 to 25 minutes, basting with sauce occasionally.
Sauce
1/4 cup tomato ketchup 60 mL
2 tbsp chili sauce 30 mL
1 tbsp brown sugar 15 mL
1 tbsp butter 15 mL
1 tbsp chopped onion 15 mL
2 tsp prepared mustard 10 mL
1 tsp Worcestershire sauce 5 mL
dash garlic salt
2 thin lemon slices 2
Simmer, covered, the pork spareribs in salted water to cover until tender, about 45 to 60 minutes. Drain. Meanwhile, prepare the sauce.
In saucepan, combine ketchup, chili sauce, brown sugar, butter and chopped onion. Add mustard, Worcestershire sauce, garlic salt and lemon slices. Bring mixture to boiling; remove from heat.
Grill hot ribs over medium to low coals about 10 to 15 minutes on each side, brushing often with sauce.
Chef's Note
Or place hot ribs in shallow roasting pan; pour sauce over. Bake at 350°F/180°C about 20 to 25 minutes, basting with sauce occasionally.
