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BARBECUED SPARERIBS AND MEAT BALLS

Spareribs

4 lbs. spareribs or loin back ribs, cut into 8 pieces
2 Tbsp. butter or margarine
2 cloves garlic, crushed
2 Tbsp. prepared mustard
¼ cup brown sugar
1-cup catsup
¾ cup chili sauce
1 Tbsp. celery seed
2 Tbsp. Worcestershire sauce
1 or 2 dashes bottled hot pepper sauce
½ tsp. salt
1½-cup water
1 medium onion, thinly sliced
1 lemon thinly sliced.

Salt ribs; place in shallow pan meat side down. Roast in very hot oven on 450 degrees for 30 minutes.

For sauce, Melt butter in saucepan, add garlic and cook 4 to 5 minutes. Blend in mustard and sugar. Add catsup, chili sauce, celery seed, sauces, and salt and water; bring to boiling. Drain off excess fat from ribs. Turn ribs meaty side up; pour sauce over ribs. Top with onion and lemon slices. Lower oven temperature to 350 degrees f.; continue baking ribs till well done, about 1-½ hours. Baste ribs occasionally with sauce (if sauce gets too thick, add more water). The last ½ hour, add Fluffy Meat Balls, spooning some sauce over meatballs. To serve arrange ribs and meatballs on warm serving platter. Slim excess fat from sauce; drizzle sauce over meat. Makes 8 servings. (See recipe for Fluffy Meat Balls below).

Fluffy Meat Balls

½ lb. ground beef
½ lb. ground pork
¼ cup fine dry bread crumbs
1/4/ cup finely chopped onion
1 tsp. salt
Dash of pepper
1/3 cup of milk
1 egg

Combine ground beef, ground pork and bread crumps. Add onion, salt, pepper, milk and slightly beaten egg. Mix well. Form into small balls (about 16). No browning necessary-bake with barbecue spareribs as directed in the recipe above.