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instructions available below
Ingredients
dry salt water
(2 tsp) brown sugar
15 ml chili powder
10 ml salt
five ml (1 teaspoon) floor pepper
five ml (1 teaspoon) dry mustard
half of teaspoon (2.five ml) onion powder
2.27kg meat ribs red
Sauce-barbeque*
five ml (1 teaspoon) chili powder
five ml (1 teaspoon) onion powder
half of teaspoon (2.five ml) garlic powder
30 ml (2 tablespoons) butter
3/four cup (a hundred and eighty ml) ketchup
3/four cup (a hundred and eighty ml) apple jelly
60 ml (1/four cup) apple cider vinegar
30 ml (2 tablespoons) molasses
tsp Dijon mustard
15 ml () Worcestershire-sauce
A some drops Tabasco
Salt & Pepper
Preparation
dried salt water
In a bowl, blend all ingredients. For reservations.
On a piece surface, the use of absorbent paper, dispose of the white movie from the lower back of the ribs. Place the ribs on a baking tray and sprinkle the dressing generously, rubbing the beef properly on every side. Cover and positioned withinside the refrigerator for an hour or overnight.
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