Barbecued Spareribs (Or Chicken)

Title:
Barbecued Spareribs (Or Chicken)

Yield:
8 Servings

Categories:
Meat




Ingredients:





     4 lb Pork spareribs





-----------------------------------SAUCE-----------------------------------


     4 oz Tomatoe paste


     1 tb Instant onion


     3    Cloves garlic; pressed


   1/3 c  Heinz 57 steak sauce


   1/3 c  Brown sugar


   1/4 c  Vinegar


   1/4 ts Salt





 :          "Cook Forever" BBQ Spareribs (or Chicken)


 


                     Barb (Granny) Beck


 


  These ribs are cooked very slowly for 6 to 8 hours and then if desired


 "finished" on the BBQ.  I have tried shortcutting the recipe and boiling


 the ribs. Both times my family complained about the ribs being "fatty".


 


  Put ribs in oven and cook slowly (250 degrees) until they brown and start


 to dry out.  This should take 2 to 3 hours.  Pour off the accumulated fat


 and bursh on both sides with the sauce. Continue cooking another 4 to 6


 hours, brushing on more sauce from time to time. If the ribs start to dry


 out too much turn down the heat and/or cover with foil. If the sauce starts


 to burn on the bottom of the pan the oven is too hot. When done they are


 very tender. They are excellent straight from the oven and even better


 heated or reheated on the BBQ. This recipe also works with chicken but cut


 the cooking time in half. The whole idea is to cook the ribs slowly enough


 to make them moist and tender and not to leave a burned mass of sauce in


 the bottom of the pan which is really difficult to clean. Happy Cooking


 Barb Beck barb@forestburg.forsci.ualberta.ca Edmonton, Alberta, Canada


 


 BARB@FORESTBURG.FORSCI.


 


 UALBERTA.CA (BARB BECK)


 


 REC.FOOD.RECIPES


 


 From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.