"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
2 lbs. ribs 2 T flour 1/2 t cloves 1 t salt 2 T brown sugar 1/2 c catsup 2 T prepared mustard 2 T Worcestershire sauce 1/4 c vinegar 1/2 c water 1/4 c chopped onion.
Dip ribs in flour. Place in heated pan, using only enough grease to keep from sticking. Cover with barbeque sauce & simmer, or place in oven 1 to 1 1/2 hours. Sauce: Mix dry ingredients together; add other ingredients and mix well.
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