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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sallye’s Sauce for Spareribs Recipe

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This recipe for Sallye’s Sauce for Spareribs is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 heaping tablespoons catsup
2 tablespoons white vinegar
1 teaspoon dry mustard
1 teaspoon worcestshire sauce
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
1 clove minced garlic
2 heaping tablespoons brown sugar
2 cups water
Directions:
Directions:
Combine all ingredients and simmer for 15 minutes.

 

 

 

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