- 3 lbs pork spareribs
- 1 can beer
- water to cover
- 6 peppercorns
- 1 tbsp oil
- 2 onions, halved
- 2 cloves garlic, minced
- 1/4 cup vinegar
- 1 cup ketchup
- 1 tbsp molasses or brown sugar
- 1 lemon
- Worcestershire sauce
- Pepper
- Tabasco sauce, to taste
Preheat oven to 325 degrees. Parboil ribs by placing in a large pot filled with beer and water. Add 1 onion and peppercorns. Bring to a boil and let simmer for 5 minutes. In medium sized saucepan heat oil, 1 chopped onion, and garlic. Cook until onions become translucent. Add vinegar, ketchup, molasses, lemon juice and a dash of Worcestershire sauce. Season with pepper and a Tabasco sauce. Bring to a simmer. Remove ribs from pot and brush on sauce. Place in roasting pan and roast in oven for 1 to 1 1/2 hours |
- 6 oz can frozen lemonade concentrate, thawed and undiluted
- 6 oz can frozen limeade concentrate, thawed and undiluted
- 6 oz can frozen orange juice concentrate, thawed and undiluted
- 2 10-ozpkgs. frozen sliced strawberries, thawed
- 3 cups cold water
- 2 liter bottle ginger ale, chilled
Combine the first 5 ingredients; add the ginger ale, and stir gently. Makes 1 gallon, serves about 12.
NOTE: Float a frozen ring of prepared lemonade with whole strawberries in the punch bowl. |
- 1/2 cup dark brown sugar plus 1 Tbsp.
- 1/2 cup blended bourbon
- 1/2 cup Heinz ketchup
- 2 tsp. liquid smoke
- 1 clove garlic, minced
- 1 Tbsp. minced onion
In a saucepan combine brown sugar, and bourbon. Turn heat to medium and mix well. Add ketchup and remaining ingredients. Stir until all is well blended. Heat through for about 15 - 20 minutes. You want to make sure the alcohol cooks away.
You can use this as a basting sauce for BBQ, or you can spoon it over chicken breasts and pop those into a 400 degree oven covered for about 30 minutes.
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- 1 pk yellow cake mix with pudding
- 3 eggs
- 1 c apricot nectar
- 1 c dark rum
- 3 tb vegetable oil
- 1 c sugar
- 1/4 c nuts; choppe
Preheat oven to 350F. Grease and lightly flour a 10" tube pan or 12-cup bundt pan. In bowl, combine cake mix, eggs, 1/2 cup nectar, oil, 1/2 cup rum, and nuts, at medium speed. Turn into prepared pan. Bake 55-60 minutes or until tested done. Cool 15 minutes. Prepare glaze by combining 1/2 cup apricot nectar and sugar. Bring to a boil for minutes, stirring constantly. Remove from heat. Stir in remaining ingredients. Bring to a boil for 5 minutes, stirring constantly. Remove from heat. Add remaining 1/2 c rum. Remove cake from pan; set on serving placte. Prick top of cake and sides of cake with a fork. Carefully brush glaze over warm cake.
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