Luthers Barbecued Ribs
Serving Size : 6
Ingredients for prepare Luthers Barbecued Ribs
:
| Amount | Measure | Ingredient - Preparation Method |
| 5 | pounds | spareribs |
FLORIDA BARBECUE SAUCE
luthers barbecued ribs |
| 2 | cups | margarine or butter |
| 1 | cup | cider vinegar |
| 1 | cup | catsup |
| 6 | ounces | jar prepared horseradish |
| 6 | | limes or lemons - (the juice) |
| 1 | teaspoon | salt |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | hot pepper sauce |
recipe Luthers Barbecued Ribs
PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or enamelware saucepan melt margarine
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or butter slowly. Add vinegar, catsup, horseradish, lime or lemon juice, salt and Worcestershire and
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pepper sauces. Simmer uncovered 20 to 25 minutes to blend flavors. Use as
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basting sauce for pork, chicken or other meats and serve as a table sauce.
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Leftover sauce can be refrigerated and kept up to a week. NOTE: If using this sauce
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for chicken, lemons are better than limes; limes give a pleasant tang to pork and
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other meats. DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly
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with sauce and brown on one side. Keep a water bottle handy when using this
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sauce as it causes flames to shoot up. Turn, brush again with sauce, and brown
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the other side. Continue turning and basting every 10 minutes until ribs are done, about 1 hour. Check
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by cutting near bone in a center section. If juices run clear or golden the ribs are done.
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Remove ribs to a platter. Cut into 1- to 3-rib sections and serve
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with any remaining sauce. Posted to the BBQ List by Carey Starzinger on May 10, 1996.
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Preparation Time: 0:00
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