Recipe - Molasses Barbecued Ribs

SOAKING MIXTURE
2 cup Water
1 cup White vinegar
2 tablespoon Salt

SAUCE
2 tablespoon Vegetable oil
1 cup Chopped onions
Three fourths cup Chopped green pepper
Three fourths cup Minced celery; including
celery leaves
1 tablespoon Chopped garlic
2 cup Chopped drained canned
tomatoes
1/3 cup Red wine vinegar
One fourth cup Unsulfered molasses
2 Lemon wedges (each 1/8 of
the whole lemon)
One half teaspoon Ground cloves
One half teaspoon Ground allspice
2 tablespoon Tomato paste
1 tablespoon Dry mustard
1 teaspoon Salt

Combine the soaking mixture ingredients and soak the ribs for 2 to 4 hours.

Heat the oil in a heavy 10 inch skillet, and over low heat saute' the
onions, green pepper, celery and garlic. Cook until the vegetables are
soft, about
10 minutes.

Add the remaining ingredients and bring to a boil. Lower the heat and
simmer for 30 minutes. The sauce should be thick. Discard the lemon wedges
and put the sauce quickly through a food processor fitted with the steel
blade. Don't puree the sauce; it should retain a good deal of texture. The
blender will homogenize it too much. A good alternative to a food processor
is a food mill.

Grill the ribs, basting and turning every 1520 minutes. Serve the
remaining sauce, heated, with the ribs.

Recipe by: Unknown Cookbook Posted to MCRecipe Digest V1 #684 by
L979@aol.com on Jul 21, 1997