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1995-09-28
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From: Prof HC Viljoen <hcv@maties.sun.ac.za> (Christo)
Newsgroups: rec.food.recipes
Subject: BARBEQUE PORK RIBS
Date: 14 Jul 1995 08:08:42 -0500
Organization: University of Minnesota
Message-ID: <6924171206378453@maties.sun.ac.za>
BARBEQUED PORK SPARERIBS
1 Pork rib
salt and pepper to taste
Salt and pepper pork ribs. Barbeque ribs on coals until ready. Then baste
with the following sauce:
TOMATO BARBEQUE SAUCE
---------------------
1 cup (250 ml) tomato ketchup
1/2 cup (125 ml) sugar
1/2 cup (125 ml) vinegar
Mix sauce well. Remove ribs from the coals and quickly apply the tomato
basting sauce, using a barbeque brush, covering the whole rib on both sides.
Return ribs to coals and continue barbequeing each side for two minutes
only.
Remove, cut and serve.The tomato barbeque sauce should be applied to
the ribs after they have been barbequed to perfection, and each treated
side barbequed for only 2 minutes more after applying the tomato basting
sauce. This is the secret of perfectly barbequed pork spareribs:
if the sauce is applied whilst the meat is still raw, or if a side is
facing the coals for more than 2 minutes after brushing on the tomato
basting sauce, the tomato in the sauce tends to turn to charcoal.