Ribs

Ingredients

• 1 ncdiun onion
• 1 clove goxlic , nincpd
• 1/4 It. 'butter;
• Juice of 1/2 lenon
• 1 cup 'brovm sugar
• 1 cup vinegar rnd v/atcr, nixed (1/2 cup each, depends on taste; I use 1/4 vinegar)
• 1 cup tonato catsup
• 2 tal3lo spoons '.Worcestershire sauce
• 1 teaspoon TalDasco sauce (1/4 to 1/2 nay 'be used)
• l/2 teaspoon chili povjder

Method

1. 1

   Brown onion and garlic in skillet with butter and cook slowly.

2. 2

   Mix all other ingredients together and add to butter sauce.

3. 3

   Be sure to use only the yellow part of lemon rind as white part is bitter.

4. 4

   Put over heat and let get piping hot but not boiling.

5. 5

   Allow 3/4 to 1 lb. ribs per person.

6. 6

   Sear well in skillet, then place in Dutch oven or covered casserole dish, pour over half sauce and bake at 300°F for 1 hr. and 15 min.

7. 7

   Pour off sauce and discard; it is too greasy to re-use.

8. 8

   Replace ribs in oven uncovered for 10 minutes to crisp.

9. 9

   Serve on platter ringed with rice, with remainder of sauce to be poured on at table.

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 4. The excerpt below is the record exactly as published.

RIBS 15 1 ncdiun onion 1 clove goxlic , nincpd 1/4 It. "butter; Juice of 1/2 lenon Peel of lenon, cut in slivers 1 cup "brovm sugar 1 cup vinegar rnd v/atcr, nixed (1/2 cup each, depends on taste; I use 1/4 vinegar) 1 cup tonato catsup 2 tal3lo spoons '.Worcestershire sauce 1 teaspoon TalDasco sauce (1/4 to 1/2 nay "be used) l/2 teaspoon chili povjder

Cook this with the app: pantry check, scaling, and the assistant.