Razorback Ribs
4 to 5 lbs pork spareribs
salt
1 large onion, chopped
1 6 oz can tomato paste
1/2 c water
1 beef bouillon cube
1/4 c Worcestershire sauce
1/4 c white vinegar
1 tbsp honey
1 to 2 tsp Tabasco sauce
1 1/2 tsp liquid smoke
1/4 c soy sauce
1 clove garlic, minced
1 tsp dry mustard
The Traditional Way:
Heat oven to 400degreesF. Sprinkle ribs with salt and place in shallow pan. Bake
30 minutes, turning once. Pour off fat. Simmer remaining ingredients 10 minutes.
Coat ribs generously with sauce. Reduce oven temperature to 325degreesF. Bake
ribs 1 1/2 hours, basting occasionally with sauce.
The Modern Way:
Heat oven to 400degreesF. Sprinkle ribs with salt and place in shallow pan. Bake
30 minutes, turning once. Pour off fat. Mix remaining ingredients. Drain ribs
and place in electric slow cooker. Pour sauce over ribs. Cover. Cook on low for
10-12 hours. (High 4-5 hours)