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A variation of one recipe I found in an old Betty Crocker Cookbook. You can make it ahead of time for basting ribs or serve it warm. It will coat about 4 lbs of spare ribs with enough sauce to serve on the side. You can also can the sauce for later or prepare the ribs and freeze them. If you are serving the ribs as an appetizer, have the butcher cut them into 4-rib servings. This recipe was used to make 8 x 4-rib servings.
Units: US | Metric
Serving Size: 1 (65 g)
Servings Per Recipe: 16