rro@csu-cs.UUCP (07/01/83)
Here is a recipe for barbequed ribs that won a contest the Denver Post
sponsored a couple years ago. I reprint it here without permission of
the Denver Post or of the winner, named in the title. The amount of
ribs is not specified; at least a pound per person is required.
Stephen Witcher's Barbequed Spareribs
Barbeque Sop
3 cups cider vinegar
1 cup water
1 tablespoon Worcestershire sauce
1 onion, quartered
1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, crushed
1 tablespoon brown sugar
1 lemon, cut in half
Combine all ingredients except the lemon in a large saucepan.
Squeeze the lemon into the mixture and put in the peel and pulp.
Bring to a boil and then simmer for 20 to 30 minutes.
Barbeque Sauce
2 (6 oz each) cans tomato paste
1/2 cup cider vinegar
1/2 cup wine vinegar
1 cup dry red wine
2 onions, chopped
3 cloves garlic, crushed
3 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 tablespoons Worcestershire sauce
1/4 teaspoon Tabasco sauce or to taste
1 cup olive oil
4 tablespoons sugar
10 whole cloves
1 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon thyme
Place all ingredients in a large saucepan. Mix well. Bring to a
boil. Cover and simmer for one hour and 15 minutes, stirring
frequently. Cool until warm, then pour into a blender to puree.
Store in the refrigerator until ready for use. Keeps up to to two
months.
Cook the ribs over low coals in a covered grill while adding
hardwood chips periodically to enhance the smoke flavor. As the
spareribs are cooking, brush them with the sop every five to 10
minutes {a squeeze-trigger dispensing bottle works well}. This
should be done until 10 minutes before the ribs are done, at
which time you coat the ribs with the barbeque sauce. Total
cooking time for the ribs will be approximately 1 1/2 to 2 hours.