ADVERTISEMENT
Fred's Mother's Oven Barbecue Spareribs
rec.fod.recipes/Fred Towner/1998
Source: Mrs. Hugh Towner
Makes 4 servings
4 lb pork spareribs
1 Tbsp butter or margarine
1 garlic clove - minced
1/2 cup catsup
1/3 cup chili sauce
2 Tbsp brown sugar
2 Tbsp onion - chopped
1 Tbsp prepared mustard
1 Tbsp Worcestershire sauce
1 tsp celery seed
1/4 tsp salt
dash Louisiana hot sauce
3 lemon slices - thin
Cut ribs into serving size pieces. In large sauce pan, cover ribs with salted water and simmer until nearly tender, about 1 hour.
Meanwhile, in a saucepan, melt butter; add garlic and cook 4 minutes. Add remaining ingredients and bring to a boil.
Drain ribs and place in a shallow pan. Pour boiling sauce over the
ribs.
Bake in 350 F open for 20 minutes, basting often with sauce.
rec.fod.recipes/Fred Towner/1998
Source: Mrs. Hugh Towner
Makes 4 servings
4 lb pork spareribs
1 Tbsp butter or margarine
1 garlic clove - minced
1/2 cup catsup
1/3 cup chili sauce
2 Tbsp brown sugar
2 Tbsp onion - chopped
1 Tbsp prepared mustard
1 Tbsp Worcestershire sauce
1 tsp celery seed
1/4 tsp salt
dash Louisiana hot sauce
3 lemon slices - thin
Cut ribs into serving size pieces. In large sauce pan, cover ribs with salted water and simmer until nearly tender, about 1 hour.
Meanwhile, in a saucepan, melt butter; add garlic and cook 4 minutes. Add remaining ingredients and bring to a boil.
Drain ribs and place in a shallow pan. Pour boiling sauce over the
ribs.
Bake in 350 F open for 20 minutes, basting often with sauce.
MsgID: 3118596
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Just Like Mom Used to Make
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Just Like Mom Used to Make
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (28)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Homemade Pork Sausage
- Woolworth's Lunch Counter Chop Suey Chow Mein (1950) (pressure cooker)
- Grilled Hot Dogs with Creole Sauce
- Glazed Pork Tenderloins with Mustard-Soy Dipping Sauce
- Roast Leg of Pork in the Style of Colombia
- Ham and Cheddar in a Loaf (using frozen pizza or bread dough)
- Burritos (using pork sausage, Betty Crocker's Microwave Cookbook)
- Onion-Glorified Pork Chops
- Simple Pork Secret - Too simple maybe
- Gingered Pork Tenderloin
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!