gordon@genrad.UUCP (05/26/83)
BARBECUED SPARERIBS
This is in reply to a question about Memorial Day barbecue sauce recipes.
The "sauce" is basically a marinade, and cooks down with the meat. I have not
tried making it as a sauce by itself, but I suspect if you used less water and
let the brew simmer till it thickens a little, it would be a good separate
sauce. It is excellent with the spareribs.
Reference: Eileen Tighe, Editor: Woman's Day Encyclopedia of Cookery, Vol. 1,
page 25. New York: Fawcett Publications, Inc. 1966.
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon paprika
Dash of hot pepper sauce
2 tablespoons Worcestershire
2 tablespoons honey
l/2 cup ketchup
1 cup vinegar
1 cup water
l/4 cup butter or margarine
2 garlic cloves
2 onions, chopped
3 racks (6 pounds) spareribs, cut into serving pieces
Combine all ingredients except spareribs. Bring to a boil; cool. Pour over
spareribs in a big bowl. Let stand for 2 to 3 hours, turning meat occasionally.
Put ribs in roasting pan; roast in preheated slow oven (325 F) for 1 1/2 hours,
turning and basting with marinade occasionally. Makes 6 servings.
Gordon R. Partridge, GenRad, Inc., Mail Stop 98, Route 117, Bolton, MA 01740feldman@ccvaxa.UUCP (06/09/83)
#R:genrad:-328200:ccvaxa:5900006:000:983 ccvaxa!feldman Jun 7 17:55:00 1983 In response to request for BBQ sauce for ribs, I submit this marinade rather than sauce. It's definitely not in time for Memorial day but it's still summer: This is a marinade for soaking ribs (24-48 hours) prior to grilling them. It's main component is beer or white wine, whichever is left over or cheap. Add enough to cover ribs in a bowl, and cover the bowl with a plate or plastic wrap and refrigerate. Use a blender to mix the spices with enough liquid to half fill the blender. After blending, fill and rinse the blender with with beer or wine and repeat if necessary to cover the ribs. You may wish to cook the marinade before covering the ribs, but I never do. enough beer or white wine 1/2 c vinegar 1/4 c oil 1/4 c soy sauce 1/4 c honey or brown sugar 4-8 clv garlic 1/2" fresh peeled ginger root 1-2 tbs salted black beans (from Chinese groc.) 1-3 tsp crushed red pepper 1 tbs dry mustard powder Mike Feldman Compion Corporation Urbana, IL 217-384-8500
thomas@utah-gr.UUCP (06/11/83)
Haven't gotten it yet, but the next issue of Cook's Magazine is supposed to have a whole article on BBQ sauces with improvisational hints. =Spencer
tjk@cbneb.UUCP (Tim Konfal) (02/24/84)
I'm interested in anyone's suggestions for barbecuing pork spareribs. Is it possible to do ribs from scratch on the grill to the point where they fall off the bone nicely without drying them out? I've found this to be nearly impossibe even with my grill at the highest level. I have taken to parboiling them first and just finishing them on the grill, but some of the flavor goes down the drain. How about barbecue sauce? I know some people swear that sugar, honey, etc. have no place in REAL barbecue sauce. What are some of the favorite concotions from around the net? From the "gettin ready for summer" keyboard of Tim Konfal Happiness is a slab of ribs, coleslaw, corn on the cob, fresh rye bread, and a cold beer!
brian@sdccsu3.UUCP (02/25/84)
x I'd be fascinated to hear other people's recipies for spareribs too. When I cook them, I use my gas barbecue on the medium-low setting (two notches below "blowtorch"), and cook them slowly - it takes about 3/4 hour for a typical rack or ribs. Seasonings? I usually sprinkle the ribs lightly with garlic powder and heavily with basil leaves, then baste it with a barbecue sauce made from the cheapest generic barbecue sauce I can find, with chili powder and maple syrup (yeah, the pancake stuff) added. I like it. Maybe you will too. -- -Brian Kantor, UC San Diego Kantor@Nosc ihnp4 \ decvax \ dcdwest ----- sdcsvax ----- brian ittvax / ucbvax/
thomas@utah-gr.UUCP (Spencer W. Thomas) (03/06/84)
I have had successful results using a "smoker" to barbecue ribs. It is not really a smoker, but a grill with a deep base and a high lid: ----------- / \ / \ / \ / \ ------------------- \ / \ / \ / \ / ----------- I did not parboil or otherwise pre-cook the ribs, just put them over a slow fire for a couple of hours, basting frequently. =Spencer