Luther's Barbecued Ribs -

--FLORIDA BARBECUE SAUCE-- 2 c Margarine or butter

1 c Cider vinegar

1 c Catsup

6 oz Jar Prepared horseradish

6 Limes or lemons (the juice)

1 ts Salt

1 tb Worcestershire sauce

1 ts Hot pepper sauce

20 to 25 minutes to blend flavors. Use as basting sauce for pork, chicken or other meats and serve as a table sauce. Leftover sauce can be refrigerated and kept up to a week. NOTE: If using this sauce for chicken, lemons are better than limes; limes give a pleasant tang to pork and other meats. DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly with sauce and brown on one side. Keep a water bottle handy when using this sauce as it causes flames to shoot up. Turn, brush again with sauce, and brown the other side. Continue turning and basting every

10 minutes until ribs are done, about 1 hour. Check by cutting near bone in a center section. If juices run clear or golden the ribs are done. Remove ribs to a platter. Cut into 1- to 3-rib sections and serve with any remaining sauce. --