Barbequed Ribs

Kathryn Nutt, Lille School

  • 4 – 6 lb spareribs
  • 1 cup catsup
  • 2/3 cup tomato juice
  • 2 Tbsp Worcestershire® sauce
  • 1 Tbsp vinegar
  • 3 Tbsp brown sugar
  • 1 tsp salt
  • 1 clover garlic, minced

To prepare barbeque sauce, combine catsup, tomato juice, Worcestershire® sauce, vinegar, brown sugar, salt, and garlic in saucepan; bring to a boil. Lower heat and cook slowly for 10 minutes, stirring occasionally. Cut spareribs into serving size pieces.

Place ribs on grill, rib ends down, 5 inches or as far as possible from heat. Cook 1 – 1 1/2 hours, turning often to brown evenly. During the last 30 minutes, brush ribs with barbeque sauce and turn occasionally

Makes 4 to 6 servings.

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