"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tom's Alabama Sauce Ribs, by Diana Walsh, is from The Schewe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 tbsp oil 1/2 c ketchup 1/4 c worcestershire sauce 1 onion, minced 1/2 c cider vinegar 1 lg garlic clove, minced 1/3 c honey 2 tsp dry mustard 1 tsp ground ginger 1 tsp salt juice of 1 lemon Ribs
Heat oil and saute onion and garlic until soft. Add other ingredients and simmer 15 minutes. Remove from heat and set aside. Heat coals in grill until gray ash forms. Spread into overlapping layer and let burn 20 minutes. Set grill about 3 inches above the coals. Arrange ribs on grill and cook SLOWLY 30 minutes, turning once. Brush generously with sauce and cook another 20 minutes. Turn ribs, brush again with sauce and cook 20 minutes longer
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