Recipe: Doc Lambert's Recipe for Ribs with Basting Sauce and BBQ Sauce (1970's)

DOC LAMBERT'S RECIPE FOR RIBS

FOR THE BARBECUE SAUCE:
1 green bell pepper, finely minced
1 medium size onion, finely minced
2 ribs celery, finely minced
1 tsp. salt
3 tbsp. brown sugar
3 tbsp. white sugar
3 tbsp. white vinegar
1 tbsp. Lea & Perrin Worcestershire sauce
1 large bottle Heinz Catsup (maybe 40 or 44 oz. or 5 cups?)
2 beef bouillon cubes

FOR THE BASTING SAUCE:
1 cup vinegar
3 tbsp. lemon juice
3 tbsp. Worcestershire sauce
3 tbsp. brown sugar

Ribs (your choice, amount and type not given)

TO PREPARE THE BARBECUE SAUCE:
Combine all the ingredients for the barbecue sauce, except bouillon cubes, in a saucepan. Simmer for 2 to 2 1/2 hours. About 15 minutes before sauce is finished cooking, add bouillon cubes.

TO PREPARE THE RIBS:
Combine the ingredients for the basting sauce.

Dip each piece rib in basting sauce and place in roasting pan. (Place remaining basting sauce in a small saucepan and boil for a few minutes. Remove from heat and reserve.)

Bake, uncovered, in a 400 degree F oven for 20 minutes.

Reduce oven to 325 degrees F. Cover pan and continue baking for about 1 to 1 3/4 hours or until well done. About 20 minutes before removing ribs from oven, dribble with a little more of the basting sauce (about 1/2 cup of the basting sauce). Bake, uncovered, until ribs are crisp but not dried.

Remove ribs from pan; dip each rib into hot barbecue sauce. Place on a hot platter and serve immediately.

Source: Unknown, handwritten recipe, 1970's