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Show Sam, Debbie Campbell and Jamie serve barbecued spareribs often at their house. This sty RARRFPUFn RTRQ meat disn is PPular in most families. With this special barbecue sauce the flavor will make a UllMJMJVjKJiJMJ SMUO njt aimost everyone. Any of the wild meats which the hunters bring home are also ex cellent with this type barbecue sauce. By KATHRYN JENNINGS 451-2027 Sam, Debbie and Jamie Campbell have a casserole of barbecued spareribs, spicy and tangy for eating at any season sea-son of the year. Almost everyone every-one enjoys this type of meat prepared with the zippy sauce and long slow cooking. NOW THAT the hunting season is in lull swing, you . might like to try cooking some of the wild meat with this sauce, sometimes the venison or elk requires longer cooking, but ribs or roast from the wild meat are excellent with a zippy sauce and the long cooking. Many ty pes of w ild meat require re-quire additional seasoning or after being frozen, the barbecue barbe-cue sauce makes a more tasty finished meat dish. Liquid smoke may be added if desired. de-sired. BARBECUED SPARERIBS 4 lbs. lean pork spareribs 1 tsp salt Vi tsp pepper 1 tsp. chilli powder 1 tsp. celery seed 2 Tbsp. brown sugar V cup vinegar few drops hot sauce, as desired de-sired V cup Worchestershire sauce I cup Catsup 1 cup water CUT THE ribs in serving size pieces and brown them well on both sides in a skillet, season with salt and pepper. Remove from skillet and place in a four-quart roasting pan. Meantime, combine chili powder, celery seed, brown sugar, vinegar, hot sauce and the Worchestershire sauce in a sauce pan. add the catsup and water and bring to a boil, simmer sim-mer for several minutes until the mixture is well blended. NOW POUR over the ribs, cover and bake at 325 degrees for at least two hours or longer, until the ribs are very tender, baste frequently during the baking. Remove cover from roasting pan and increase temperature tem-perature to 350 degrees and continue baking and basting until the meat is well glacd and browned. This amount serves about six. Debbie serves ribs often and suggests serving cold slaw and scalloped potatoes with the ribs, but usually the family does not care for many other dishes when there are ribs. If your family enjoys a tossed salad, this is also good with the meal and French bread or hot rolls and beverage. Any type of fresh vegetable goes well with the meal. THE SPICY aroma of the baking ribs will fill the house with a wonderful fragrance, with the family looking forward for-ward to meal time. The Campbell family loves the out-of-doors and horseback horse-back riding, also boating w hen the season is right. Debbie is active in the Madeline Circle and enjoys bowling. Steve enjoys en-joys working with his horse, especially when there is time for riding and just being around the horse. He is employed by Climate Control Service. The family enjoys their home in Bountiful. |