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TEXAS COUNTRY RIBS 8 lb. pork loin country style ribs 1/4 c. salad oil 1 garlic clove, minced 1 medium onion, minced 1 (14 oz.) bottle catsup 1/4 c. dark molasses 2 Tbsp. cider vinegar 2 tsp. Worcestershire 1 tsp. dry mustard 1 tsp. hot pepper sauce 1/2 tsp. salt pickled hot red and green cherry pepper for garnish Early in day or day ahead, in a 12 quart pot or Dutch oven, cover ribs with water. Heat over high heat to boiling. Reduce heat to low. Cover and simmer for 1 hour or until ribs are fork tender. Remove ribs to platter. Cover with foil and refrigerate. Meanwhile, prepare barbecue sauce. In a 3 quart sauce- pan over medium heat cook garlic in hot oil until lightly browned. Discard garlic. Add onion to oil and cook until tender, stirring often. Stir in catsup, molasses, vinegar, Worcestershire, mustard, hot pepper sauce and salt. Heat to boiling. Reduce heat to medium. Cook 5 minutes, stirring occasionally. Remove from heat. Cover and refrigerate. About 1 hour before serving, prepare outdoor grill for barbecue. Place ribs on grill over medium heat. Cook 20 minutes, turning ribs often and brushing with sauce the last 5 minutes. Makes 12 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |