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BBQ Spareribs (or Chicken)

4 lbs. pork spareribs

4 oz tomatoe paste
1 tablespoon instant onion
3 cloves garlic pressed
1/3 cup Heinz 57 Steak Sauce
1/3 cup brown sugar
1/4 cup vinegar
1/4 teaspoon salt

Put ribs in oven and cook slowly (250 degrees) until they brown
and start to dry out. This should take 2 to 3 hours. Pour off
the accumulated fat and bursh on both sides with the sauce. Continue
cooking another 4 to 6 hours, brushing on more sauce from time to
time. If the ribs start to dry out too much turn down the heat
and/or cover with foil. If the sauce starts to burn on the bottom
of the pan the oven is too hot. When done they are very tender.
They are excellent straight from the oven and even better heated
or reheated on the BBQ. This recipe also works with chicken but
cut the cooking time in half. The whole idea is to cook the ribs
slowly enough to make them moist and tender and not to leave a
burned mass of sauce in the bottom of the pan which is really
difficult to clean.


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