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Ingredientes
- 5 lb Spareribs
- 2 c. Margarine or possibly butter
- 1 c. Cider vinegar
- 1 c. Catsup
- 6 ounce Jar Prepared horseradish
- 6 x Limes or possibly lemons (the juice)
- 1 tsp Salt
- 1 Tbsp. Worcestershire sauce
- 1 tsp Warm pepper sauce
Direcciones
- PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or possibly enamelware saucepan heat margarine or possibly butter slowly. Add in vinegar, catsup, horseradish, lime or possibly lemon juice, salt and Worcestershire and pepper sauces. Simmer uncovered 20 to 25 min to blend flavors. Use as basting sauce for pork, chicken or possibly other meats and serve as a table sauce. Leftover sauce can be refrigerated and kept up to a week.
- NOTE: If using this sauce for chicken,lemons are better than limes; limes give a pleasant tang to pork and other meats. DIRECTIONS: Place ribs about 6 inches above warm coals. Brush lightly with sauce and brown on one side. Keep a water bottle handy when using this sauce as it causes flames to shoot up. Turn, brush again with sauce, and brown the other side. Continue turning and basting every 10 min till ribs are done, about 1 hour. Check by cutting near bone in a center section. If juices run clear or possibly golden brown the ribs are done. Remove ribs to a platter. Cut into 1- to 3-rib sections and serve with any remaining sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 509g | |
| Recipe makes 6 servings | |
| Calories 1355 | |
| Calories from Fat 1102 | 81% |
| Total Fat 123.42g | 154% |
| Saturated Fat 31.47g | 126% |
| Trans Fat 11.85g | |
| Cholesterol 212mg | 71% |
| Sodium 1886mg | 79% |
| Potassium 987mg | 28% |
| Total Carbs 20.65g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 12.77g | 9% |
| Protein 42.49g | 68% |
