HI!

I GOT THIS OFF THE COPY CAT RECIPE BOARD ABOUT A YEAR AGO AND IS IT EVER GOOD!

TONY ROMA'S STYLE BBQ SAUCE
FOR ANY PORK RIBS BUT FOR BEST RESULTS USE COUNTRY STYLE RIBS

5-6 LBS. COUNTRY STYLE PORK RIBS
2 TBSP. MARGARINE
2 EA. CLOVES GARLIC, CRUSHED
4 TBSP. PREPARED MUSTARD
1/2 CP. BROWN SUGAR
1 3/4 CP. KETCHUP
4 TBSP. CHILI POWDER MIXED WITH 1 CP. WATER (I USED MILD)
3 TBSP. WORCHESTERSHIRE SAUCE
1 TSP. SALT
1 ONION CHOPPED

MELT MARGARINE AND SAUTE GARLIC. BLEND IN MUSTARD AND BROWN SUGAR. COOK TILL
BLENDED (DON'T BURN) ADD KETCHUP, CHILI SAUCE, W. SAUCE, AND SALT. BRING
SAUCE TO BOIL, STIRRING OCCASIONALLY. BOIL RIBS 45 MIN. DRAIN RIBS AND PLACE
IN PAN. POUR SAUCE OVER RIBS. TOP WITH ONIONS. BAKE @350 1 1/2 TO 2 HRS. OR
TILL PORK IS VERY TENDER. (NEAR FALLING OFF THE BONE) FOR 5 SERVINGS I USED
DE-BONED RIBS. ALSO I MADE EXTRA SAUCE TO POUR OVER ALL AFTER I TOOK IT OUT OF
THE OVEN AS I DO LOVE A LOTTA SAUCE. THE YIELD IS 5 SERVINGS.