Adam's Ribs

Beef or pork spareribs
1 liter of Dr. Pepper (not diet)
2 tsp. Liquid smoke
Galic cloves, smashed
One onion, quartered
Your favorite .BBQ sauce

Put spareribs in large pot or Dutch oven. Cover with Dr.
Pepper, so that all ribs are completely covered. Add liquid
smoke, (a few shakes), garlic cloves to taste (I sometimes
add a whole head of garlic for 12 country-style spareribs)
and onion. Bring to boil, then simmer until ribs are tender.

Take ribs out and place in shallow pan, pour BBQ sauce
over all and turn ribs over to get the BBQ sauce over all of
the ribs.

Place in a 350º oven and bake until desired degree of
doneness.

The Dr. Pepper adds a sweet taste to the ribs and they
are very moist and tender. We also use this recipe on the
grill.
--------
Now with the true recipe posted thought I'd let you know a
coupla things, I used Cheap pork ribs 2 packs totaling
about 14-16 lbs. I figured this was more then the recipe
meant, so doubled the recipe, and that was about right.

I did not have a pot big enough so I put it all in my large
roaster oven, and the 2 2lieters covered all well. I used
whole head of garlic like Judy said, and a little extra
"smoke" I "boiled in there with the intention of remove to
the grill -- i chose to simply drain off liquid (saved it) and
put ribs bak in with BBQ sauce (almost 2 small bottles)
and "baked" till I thought they were good and done, one of
those lazy dazz kinda cooking.

They were good but a bit gressy, i think it had to do with
having cheap ones in the roaster oven, Not the recipe. I
think grill would do REALLY well or EVEN beef ribs
wheich I useally do not like!

now with all that said, anyone have an idea what I could
use this wonderful pot of leftover boiling liquid????

thanks!
page<

The Recipe Link - www.recipelink.com
Established March 24, 1996
Copyright© 1995-2000 Betsy Couch
All R