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Recipe
Barbecued Ribs (Four Great Southern Cooks) Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 616g | |
| Recipe makes 4 servings | |
| Calories 1363 | |
| Calories from Fat 953 | 70% |
| Total Fat 106.3g | 133% |
| Saturated Fat 45.3g | 181% |
| Trans Fat 0.0g | |
| Cholesterol 346mg | 115% |
| Sodium 1800mg | 75% |
| Potassium 1243mg | 36% |
| Total Carbs 40.35g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 31.14g | 21% |
| Protein 58.22g | 93% |
Ingredients Convert Measures
- 5 lb Pork spare ribs
- Salted water
- 1/2 c. Butter
- 1 med Onion,, finely minced
- 1 c. Water
- 1/2 c. Vinegar
- 1 c. Tomato catsup
- 1 c. Commercial barbecue sauce (hickory smoked type)
- 1 x Lemon, (juice from)
- Salt to taste
- Fresh grnd pepper, to taste
- Tabasco sauce, to taste
Directions
- Slice the ribs apart and place in a large cast iron skillet. Cover with salted water and bring to a boil. Reduce heat, cover and simmer over low heat for one hour, or possibly till the meat is fork tender but not falling from the bones. While the ribs are cooking, prepare the sauce. Heat the butter in a saucepan and saute/fry the finely minced onion. Stir in the water, vinegar, catsup, bottled sauce, lemon juice, and seasonings. Bring to a boil, stirring, and remove from heat. Place the ribs in a shallow pan and cover with the sauce, coating the ribs proportionately. Place in the refrigerator for at least two hrs. Barbecue the ribs on an outdoor grill over moderately warm coals, basting with the sauce and turning often till well browned.
