Recipe Barbecued Spareribs Amish Cooking Recipes

Sprinkle the ribs with salt and pepper and place in a large shallow saucepan. Add water to the top of the ribs, but not covering the meat, and boil until all of the water dries up, approximately 45 minutes. In another pan, heat the bacon drippings and stir in the onion and garlic. Cook over medium heat for two minutes, stirring constantly. Mix in the finely ground beef and cook, stirring until the meat begins to brown. Combine the catsup, vinegar, remaining salt, paprika, mustard,
Worcestershire, chili powder, tabasco and sugar in a small bowl and add to the meat mixture. Stir constantly over low heat until the mixture thickens. Pour over the ribs, cover with foil and bake in a preheated 325° F. oven for an hour.

3 lbs. spareribs
1 t. salt
1/4 t. pepper
3 T. bacon drippings
1/4 c. onion, finely chopped
1 clove garlic, mashed
1 lb. lean ground chuck, finely ground
1 c. catsup
3 T. cider vinegar
1/2 t. salt
2 t. paprika
1 T. prepared mustard
1/4 c. Worcestershire sauce
1 t. chili powder
1 t. tabasco sauce
2/3 c. brown sugar

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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