ken@turtleva.UUCP (06/28/83)
This is one of my favorite barbeque sauces. My Aunt Mil ususally uses
it for ribs, but I have also used it for chicken and beef. Even though
this is enough for 3 pounds of ribs, I usually make twice as much, so I
can sop up the extra sauce with bread.
Barbeque Sauce
1 medium-size onion, chopped fine
2 tablespoons shortening
1 cup ketchup
1 cup water or stock from steamed ribs
2 tablespoons vinegar or 1/4 cup lemon juice
1 tablespoon brown sugar (I usually use dark molasses)
1 tablespoon Worcestershire sauce
1/4 teaspoon dry mustard
1-1/4 teaspoons salt
1/4 teaspoon (or more) red hot pepper
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/2 teaspoon monosodium glutamate (optional)
Saute onion in shortening about 5 minutes. Add remaining ingredients
except seasonings, and cook in a covered saucepan about 20 minutes.
Now add seasonings and continue to simmer about 10 more minutes. If
sauce is too thick, add a little more stock, water, or vinegar. This
is sufficient sauce for about 3 pounds of ribs. More or less seasoning
may be added to suit taste. Sauce may be prepared days in advance and
kept covered in refrigerator.
To cut down on grilling time, steam ribs in a covered saucepan with 1
cup hot water about 30 to 45 minutes, depending on thickness and amount
of ribs. Drain and pour barbeque sauce over, marinating at least one
hour before grilling. Ribs may be steamed and marinated a day in
advance and refrigerated until ready to be roasted.
Ken Turkowski
{decwrl,amd70}!turtlevax!ken