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Finger-lickin' Spareribs Recipe

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This recipe for Finger-lickin' Spareribs, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Turek
Added: Sunday, October 29, 2006


6 lbs. country style ribs
1/2 c. each cooking Sherry (or grape juice) and water
1 tsp. salt
1/8 tsp. pepper
1/4 lemon, sliced thin
1/2 c. finely chopped onion
1 tsp. each chili powder and celery seed
1/4 c. each vinegar and worcestershire sauce
1 c. catsup
1/2 c. brown sugar
2 c. water

In a large frying pan, brown ribs. Add Sherry and 1/2 c. water and cook, covered, for 1 hour. In another pan, combine all sauce ingredients and simmer for 1 hour. Let spareribs cool in liquid long enough so you can skim off fat. Then remove ribs and drain. Lay drained ribs in large shallow casserole or glass 9"x13". Cover with the sauce and bake 1 hour in a 300 oven.




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