Barbecued Ribs

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Since the beginning of time, man has been using flame to cook food. Cavemen hunted food and then cooked over a fire. However, when it comes to cooking with a flame, there is a difference between barbecue and grilling. Both are great but true barbecue requires sauce added to the direct flame method. Barbecue normally
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The barbecue began in the American context during the late 1800's cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving. The main choice for this was brisket that is tough meat. The cowboys soon learned that if they
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5 lb Spareribs

---------------------------FLORIDA BARBECUE SAUCE---------------------------
2 c Margarine or butter 6 Limes or lemons (the juice)
1 c Cider vinegar 1 ts Salt
1 c Catsup 1 tb Worcestershire sauce
6 oz Jar Prepared horseradish 1 ts Hot pepper sauce

PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or enamelware
saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish,
lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer
uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for pork,
chicken or other meats and serve as a table sauce. Leftover sauce can be
refrigerated and kept up to a week. NOTE: If using this sauce for chicken,
lemons are better than limes; limes give a pleasant tang to pork and other
meats. DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly
with sauce and brown on one side. Keep a water bottle handy when using this
sauce as it causes flames to shoot up. Turn, brush again with sauce, and
brown the other side. Continue turning and basting every 10 minutes until
ribs are done, about 1 hour. Check by cutting near bone in a center
section. If juices run clear or golden the ribs are done. Remove ribs to a
platter. Cut into 1- to 3-rib sections and serve with any remaining sauce.

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