Barbequed Spare Ribs
Rub:
½ c. brown sugar
1 T. chili powder
1 T. salt
2 t. black pepper
1 t. garlic powder
1 t. onion powder
¼ t. cayenne pepper
Rub onto 3-5 lb. pork spare ribs. Refrigerate overnight. Place in a roaster with 2 cups chicken broth and ¼ cup cider vinegar. Bake at 350 ºF for 2 hours or until tender. Remove from roaster and grill for 15-30 minutes for a smokey flavor, basting with the following sauce while grilling. Before serving, coat with remaining sauce, reserving 1 cup to serve with ribs.
Sauce:
1½ c. ketchup
¾ c. brown sugar
½ c. vinegar
½ c. honey
⅓ c. soy sauce
½ t. ground ginger
1 t. salt
¾ t. ground mustard
½ t. garlic powder
¼ t. pepper
Submitted by Amanda Zimmerman, daughter of Glendon Wenger.
“In memory of my husband, Kenneth, who thought a pork dinner didn’t get much better than this.” Amanda’s husband was tragically killed earlier this year on his way to work.
Cappuccino Mix
1½ c. sugar
1 c. dry milk
1 c. powdered French Vanilla creamer
1 c. regular coffee creamer
½ c. instant coffee granules
Mix well in blender. Store in an airtight jar or container. Use ¼ cup mix to 8 ounces water.
Submitted by the Justin Wenger family
“This is the perfect way to relax on a winter evening and makes a great gift as well.”
