Monday, January 24, 2005

Gertrude Rigg's Spareribs

Place 4 pounds of ribs in a shallow pan with rack. Salt and pepper
them, and roast at 450 for 30 minutes. Drain off fat and put on the
following sauce:

1 can tomato sauce
1/2 cup sherry wine
1/2 cup honey
2 tablespoons wine vinegar
2 tablespoons minced (dehydrated) or chopped fresh onion (red or yellow)
1 teaspoon worcestershire sauce

Bank at 350 for one hour.

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