Cindy and baxter black's sauce for ribs and "grits"

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cindyandbaxterblackssauceforribsandquotgritsquot

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Ketchup 1 ts Salt
1/4 c Vinegar 1/4 c Lemon Juice, fresh
3 tb Worcestershire Sauce 1 cn (Sm) Tomato Paste
1 ts Paprika 1 tb Brown Mustard
3/4 c Packed Brown Sugar

Mix all ingredients together. Use the sauce to marinate 3 to 4 lbs of
pork spareribs for several hours, or overnight if possible. Grill, or
cook in a 350 F oven till tender.

Note from Cindy says that the grits are actually the Colorado sand
that blows onto the cooking ribs. Her recipe came originally from
Cristy Meyer of Gothenburg, NB and was in their book COME AN' GIT IT
2.

From the LARIMER COUNTY FAIR RODEO of Loveland, CO. Fair dates:
Early August for 8 days, Wed to Wed.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 04-04-95 (159) Fido:
Cooking