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Ingredients Jump to Instructions ↓

  1. 4 To 5 Pounds Pork Spare Ribs

  2. Florida Barbecue Sauce (See

  3. Bar-B-Q 1 For The

  4. Recipe)

Instructions Jump to Ingredients ↑

  1. My husband preferred barbecued ribs to almost any other food, and he must have barbecued two to three thousand pounds of them this way in his lifetime.

  2. The sauce for this recipe circulated first around north Florida, then Miami barbecue grills for years.

  3. Luther's rule was limes for ribs, lemon in the sauce for chicken.

  4. At various times, we plucked the limes off of our back yard tree.

  5. Place the ribs about 6-inches above hot coals.

  6. Brush lightly with the sauce and brown on one side.

  7. Keep a water bottle handy when using this sauce as it causes the flames to shoot up.

  8. Turn, Brush again with the sauce and brown the other side.

  9. Continue turning and basting about every 10 minutes until the ribs are done, about 1 hour.

  10. Check by cutting near the bone in a center section.

  11. If the juices run clear or golden, the ribs are done.

  12. Remove the ribs to a serving platter and cut into 1 to 3 rib sections with scissors or a sharp knife and serve with any remaining sauce.

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