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Ingredientes
- 1/2 quart Lousiana BBQ Sauce (see below)
- 1 x rack pork spareribs
- 1 lrg onion coarsely minced
- 2 x celery stalks coarsely minced
- 1 1/2 Tbsp. peppercorns
- 2 x bay leaves
- 1/8 c. butter
- 1/8 c. Tabasco sauce
- 3 x green onions finely chopped
- 3/8 c. Dijon mustard
- 1/8 c. garlic salt
- 1/2 c. sugar
- 1/2 can chili pwdr
- 1 c. white vinegar
- 1 1/2 Tbsp. finely-grnd black pepper
- 1/2 can beer
- 1 bot ketchup
- 1/4 c. Burgundy wine
- 1 quart water
Direcciones
- Prepare the sauce in a heavy 3- to 4-qt saucepan over medium heat, heat the butter; add in the remaining ingredients. Cook, stirring occasionally for 30 min. Cold. Will store for up to 2 weeks.
- To prepare ribs, place in a 10-qt stockpot. Add in remaining ingredients, and add in water to cover meat. Bring to a boil over medium-high heat. Reduce heat and simmer for 20 min.
- Let ribs cold, then barbecue on a grill. Baste with sauce now and again, turning the ribs every so often and basting again. Pass additional sauce when serving.
- This recipe yields 2 to 4 servings.
