TEXAS COUNTRY RIBS|
8 lb. pork loin country style
1/4 c. salad oil
1 garlic clove, minced
1 medium onion, minced
1 (14 oz.) bottle catsup
1/4 c. dark molasses
2 Tbsp. cider vinegar
2 tsp. Worcestershire
1 tsp. dry mustard
1 tsp. hot pepper sauce
1/2 tsp. salt
pickled hot red and green
cherry pepper for garnish
Early in day or day ahead, in a 12 quart pot or Dutch
oven, cover ribs with water. Heat over high heat to boiling.
Reduce heat to low. Cover and simmer for 1 hour or until ribs
are fork tender. Remove ribs to platter. Cover with foil and
Meanwhile, prepare barbecue sauce. In a 3 quart sauce-
pan over medium heat cook garlic in hot oil until lightly
browned. Discard garlic. Add onion to oil and cook until
tender, stirring often. Stir in catsup, molasses, vinegar,
Worcestershire, mustard, hot pepper sauce and salt. Heat to
boiling. Reduce heat to medium. Cook 5 minutes, stirring
occasionally. Remove from heat. Cover and refrigerate.
About 1 hour before serving, prepare outdoor grill for
barbecue. Place ribs on grill over medium heat. Cook 20
minutes, turning ribs often and brushing with sauce the last 5
minutes. Makes 12 servings.
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