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Firehouse Ribs
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3 | - 5 lbs. pork spare ribs OR baby back ribs |
salt water - as needed | |
1 med. | onion, chopped |
4 cloves | garlic, chopped |
1/2 cup | butter OR margarine |
1 cup | water |
1 cup | tomato ketchup |
1 cup | barbecue sauce |
1/2 cup | distilled white vinegar |
1/4 cup | packed brown sugar OR molasses |
1 | lemon, juice of |
1 | Tbls. Worcestershire sauce |
1 | Tbls. seasoned salt |
1 tsp. | liquid smoke |
salt and pepper - to taste |
Recipe Created By : Robbie
Serves : 4 - 6
Prep. Time : 3:30
-Place ribs in a large pot, cover with salted water, and bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour, or until meat is tender, but not falling off the bone; drain and place ribs in a sealable dish; set aside.
-In a saucepan over medium-high heat, sauté the onion and garlic in butter until the onion is tender, about 3 minutes; remove from heat and pour into a blender.
-Add remaining ingredients to blender and puree for 1 minute, then pour back into the saucepan.
-Bring contents of the pan to a boil over medium heat, stirring occasionally; remove from heat.
-Pour sauce over ribs, cover, and refrigerate for at least 2 hours.
-Grill ribs over moderately hot coals or a medium-high flame, basting with the sauce and turning often, until well browned.
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