BB King's BBO Ri
From 476 PG Cookbook Master.
Source and licence
From 476 PG Cookbook Master, printed page 26, digitised by the Internet Archive: https://archive.org/details/476-pg-cookbook-master
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1/4 cup water Coleslaw
- 1/2 cup Dry Spice Rub
Method
- 2 Pounds Pork Loin Ribs Dry Spice Rub (recipe follows) 4 cups canned tomato sauce 1/2 cup diced tomato 1/4 cup firmly packed brown sugar 1/4 tablespoon Worcestershire sauce 2 tablespoons dried onion 1/4 cup soy sauce 1/4 cup water Coleslaw and grilled corn on the cob as accompaniments Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
- In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.
- Preheat a grill or smoker over low heat until hot.
- Add ribs and cook, covered, for 3 to 5 hours.
- Brush with sauce during last minutes of cooking.
- Serve with remaining sauce, coleslaw, and corn.