Luther's Barbecued Ribs Recipe




Luther's Barbecued Ribs Ingredients

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

 

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




The ear tests words as the palate tastes food.

Job 34:3


This is a recipe for Luther's Barbecued Ribs from the recipe cookbook of Recipes-to-go (Meat)


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Old people shouldn't eat health foods. They need all the preservatives they can get.

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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.




Luther's Barbecued Ribs

Chili represents your three stages of matter: solid, liquid, and eventually gas.

Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner






Luther's Barbecued Ribs Directions

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.

Serves: 6

 

 

 

 

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