Barbecued spareribs (or chicken)
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Barbecued spareribs (or chicken)
  Chicken    Meat  
Last updated 6/12/2012 1:07:08 AM. Recipe ID 32963. Report a problem with this recipe.
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      Title: Barbecued spareribs (or chicken)
 Categories: Meat
      Yield: 8 Servings
 
      4 lb Pork spareribs

MMMMM---------------------------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




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Recipe ID 32963 (Apr 03, 2005)

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