Title: Barbecued Pork Spareribs
Yield: 4 Servings
1 Pork rib
Salt and pepper to taste
—————————TOMATO BARBEQUE SAUCE—————————
1 c Tomato ketchup
1/2 c Sugar
1/2 c Vinegar
Salt and pepper pork ribs. Barbeque ribs on coals until ready. Then baste
with the sauce.
Mix sauce well. Remove ribs from the coals and quickly apply the tomato
basting sauce, using a barbeque brush, covering the whole rib on both
sides. Return ribs to coals and continue barbequeing each side for two
Remove, cut and serve. The tomato barbeque sauce should be applied to the
ribs after they have been barbequed to perfection, and each treated side
barbequed for only 2 minutes more after applying the tomato basting sauce.
This is the secret of perfectly barbequed pork spareribs: if the sauce is
applied whilst the meat is still raw, or if a side is facing the coals for
more than 2 minutes after brushing on the tomato basting sauce, the tomato
in the sauce tends to turn to charcoal.
PROF HC VILJOEN (CHRISTO)
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,