Barbecued Spareribs
From A lady of good taste, 1954
Serve with sauerkraut and applesauce mixed with horseradish.
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 15. The excerpt below is the record exactly as published.
Barbecued Spareribs 1 side of whole sparerib per person thyme honey
Cook this with the app: pantry check, scaling, and the assistant.