Recipe - Luthers Barbecued Ribs

5 pound Spareribs

FLORIDA BARBECUE SAUCE
2 cup Margarine or butter
1 cup Cider vinegar
1 cup Catsup
6 ounce Jar Prepared horseradish
6 Limes or lemons (the juice)
1 teaspoon Salt
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce

PREPARE FLORIDA BARBECUE SAUCE: In a medium stainlesssteel or enamelware
saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish,
lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer
uncovered 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 3rib sections and serve with any remaining sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini