Luther's Barbecued Ribs-voltz

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

Title: LUTHER'S BARBECUED RIBS-VOLTZ
Categories: Bar-b-q, Meats
Yield: 6 servings

-ELAYNE CALDWELL KVNH17B
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.
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME:
05/06 10:05 AM

TO: ELAINE RADIS (BGMB90B) FROM: ELAINE RADIS
(BGMB90B) SUBJECT: R-MM BARBECUE

-----