FEEDS: 2-4

WHAT YOU’LL NEED:

• 3/4 C. ketchup
• 1/3 C. brown sugar
• 2 T. molasses
• 3-4 drops Tabasco
• 2 T. horseradish
• 3-4 drops Worcestershire Sauce
• 2-3 T water
• 1 T. dry mustard
• 1 T. olive oil
• 3 1/2 lb. rack pork spare ribs
• 1 box chicken or beef stock

LET'S COOK

Begin by cutting the ribs into 2 rib pieces for easy handling. Place them in a pot, cover with the stock and gently boil for 20-30 minutes. Check the meat to determine how tender it is. Remove the meat from the stock, then freeze the liquid for a soup or stew later on.

Meanwhile, mix together the remaining ingredients well, then smear it over the ribs. Cover them and refrigerate for at least a couple of hours for the flavors to set. Over-night is best. When it’s time to cook, heat your grill, cook the ribs, turning a few times and basting with any remaining sauce during the process, and serve right away.

MORE IDEAS:

The inspiration for this sauce is from my Mom, who always taught me that some ketchup, a bit of brown sugar and horseradish was a flavor good base to build on.