*  Exported from  MasterCook  *

                    BARBECUED RIBS WITH BACK BAY SAUCE

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Beef                             Pork
                Barbecue                         Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -MARY WILSON  BWVB02B
   7       lb           - 8 lbs. country pork ribs
                        - or 3 to 4 racks beef back
                        - ribs -- trimmed of all
                        - excess fat
   1       c            All-purpose flour, seasoned
                        - with...
   1       tb           Paprika
   1       t            - 2 tsp. garlic minced
     1/4   ts           Pepper -- freshly ground
                        -----BACK BAY SAUCE-----
   2       c            Bottled chili sauce
     1/2   c            Onion -- minced
   2       tb           Brown sugar
   2       tb           Cider vinegar
   2       ts           Dry mustard
   6       ds           Hot pepper sauce
   4       ds           Worcestershire sauce

    For ribs:  Preheat oven to 325~F.  Combine ribs and
  seasoned flour in plastic bag in batches and shake
  well to coat. Arrange ribs rounded side up in shallow
  baking pan. Bake until thermometer inserted in
  thickest part of meat (without touching bone)
  registers 150~F and ribs are brown and tender, about 1
  1/2 hours for country pork ribs or 45 minutes for beef
  back ribs. Let cool.
    Combine chili sauce, onion sugar, vinegar, mustard,
  hot pepper sauce and Worcestershire sauce in medium
  saucepan and bring to boil over medium-high heat.
  Reduce heat to low and simmer about 15 minutes.
    Meanwhile, prepare charcoal grill.  Remove sauce
  from heat and pour over ribs, turning to coat
  thoroughly. Grill ribs, over moderately hot coals,
  basting frequently with sauce, until ribs are crisp,
  about 15 minutes per side.  Cut ribs into serving
  pieces, transfer to platter and serve immediately.
    Source:  Bon Appetit/July 1981.
 


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