Barbecued Ribs With Rodeo Sauce
|Catsup||1 Cup (16 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Bottled hot pepper sauce||3 Dash|
|Water||1 Cup (16 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Celery seed||1 Teaspoon|
|Pork spareribs||4 Pound|
|Lemon||1 , thinly sliced|
|Onion||1 Large, thinly sliced|
For Rodeo Sauce, combine first 8 ingredients; simmer 30 minutes.
Salt ribs and place in rack over slow coals.
Put barbecue lid on or hood down.
Cook 1 hour.
Brush ribs with Rodeo Sauce and peg on slices of lemon and onion with toothpicks.
Continue to cook without turning ribs, 30 to 40 minutes or till done, brushing now and then with sauce.
For smoke flavor, during last half hour, toss damp hickory chips or sawdust on coals.
Snip ribs in servings with scissors.
Serving size: Complete recipe
Calories 5654 Calories from Fat 3877
% Daily Value*
Total Fat 431 g663.5%
Saturated Fat 162 g809.8%
Trans Fat 0 g
Cholesterol 1408 mg469.3%
Sodium 6158.4 mg256.6%
Total Carbohydrates 116 g38.6%
Dietary Fiber 9.3 g37.4%
Sugars 84.4 g
Protein 313 g626.4%
Vitamin A 45.6% Vitamin C 178.5%
Calcium 90% Iron 118.7%
*Based on a 2000 Calorie diet