5 lb spareribs
FLORIDA BARBECUE SAUCE
2 cup margarine or butter
1 cup cider vinegar
1 cup catsup
6 oz jar prepared horseradish
6 limes or lemons (the juice)
1 tsp salt
1 tbsp worcestershire sauce
1 tsp hot pepper sauce
A Recipe for
Luther's Barbecued Ribs-Voltz
Food Tip |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
This Recipe for Luther's Barbecued Ribs-Voltz is one of thousands in the Recipes-to-go Meat Cookbook.
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| Harriet Van Horne |
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“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
In Mexico we have a word for sushi: bait. |
| José Simons |
This is a recipe for Luther's Barbecued Ribs-Voltz from the recipe cookbook of Recipes-to-go (Meat)
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or
enamelware saucepan melt margarine or butter slowly. Add vinegar,
catsup, horseradish, lime or lemon juice, salt and Worcestershire and
pepper sauces. Simmer uncovered 20 to 25 minutes to blend flavors.
Use as basting sauce for pork, chicken or other meats and serve as a
table sauce. Leftover sauce can be refrigerated and kept up to a
week. NOTE: If using this sauce for chicken, lemons are better than
limes; limes give a pleasant tang to pork and other meats.
DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly
with sauce and brown on one side. Keep a water bottle handy when
using this sauce as it causes flames to shoot up. Turn, brush again
with sauce, and brown the other side. Continue turning and basting
every 10 minutes until ribs are done, about 1 hour. Check by cutting
near bone in a center section. If juices run clear or golden the
ribs are done. Remove ribs to a platter. Cut into 1- to 3-rib
sections and serve with any remaining sauce.
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 05/06 10:05 AM
TO: ELAINE RADIS (BGMB90B) FROM: ELAINE RADIS (BGMB90B)
SUBJECT: R-MM BARBECUE
Serves: 6
Luther's Barbecued Ribs-Voltz Recipe brought to you by Recipes To-Go