Barbequed Spare Ribs Hackel Style
|Packed brown sugar||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Catsup||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Powdered mustard||1 Teaspoon|
Combine all of the ingredients to make a sauce.
The day before, marinate up to 5 pounds of ribs (rack or country style) in the sauce. (Recipe halves well for smaller amounts of meat).
The next day, drain ribs and retain sauce for basting as needed.
Grill ribs until done to your liking.