Luther's Barbecued Ribs

---------- Recipe via Meal-Master (tm) v8.02

Title: Luther's Barbecued Ribs
Categories: Bbq sauces, Pork
Yield: 6 servings

5 lb Spareribs

---------FLORIDA BARBECUE SAUCE-------------------
2 c Margarine or butter
1 c Cider vinegar
1 c Catsup
6 oz Jar Prepared horseradish
6 Limes or lemons (the juice)
1 ts Salt
1 tb Worcestershire sauce
1 ts Hot pepper sauce

PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or
enamelware saucepan melt margarine or butter slowly. Add
vinegar, catsup, horseradish, lime or lemon juice, salt and
Worcestershire and pepper sauces. Simmer uncovered 20 to 25
minutes to blend flavors. Use as basting sauce for pork, chicken
or 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 hot 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
minutes until ribs are done, about 1 hour. Check by cutting near
bone in a center section. If juices run clear or golden the
ribs are done. Remove ribs to a platter. Cut into 1- to 3-rib
sections and serve with any remaining sauce.

-----