Barbecue Sauce for Spareribs

Rate this recipe

Preparation info

  • About

    2 cups

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon celery seeds
  • 1 teaspoon lemon juice
  • 2 teaspoons prepared mustard
  • ΒΌ cup brown sugar
  • ΒΌ cup vinegar
  • ΒΌ cup Worcestershire sauce
  • 1 cup canned tomatoes
  • 1 medium onion, chopped
  • 1 garlic clove, finely minced

Method

Combine all the ingredients in a saucepan and simmer for thirty minutes. Use as a basting sauce for goat or for spareribs.

Part of

β€Œ