Uncle Bill’s weekend haven is the kitchen. Yes, Uncle Bill, the secret is out*** He is indeed, folks, a weekend closet cook! The first step to the success of “cooking a la Uncle Bill” though, and very possibly the main ingredient to any of his recipes, is a quick jaunt to the store for 2-3 Coors, to be consumed while cooking. Please remember this very important first step. It is indeed, essential. These ribs are great served for a munchie and just as great served for a main course. Watch out all you Texans who think we Northerners can’t rustle up a good BBQ!

• 3 lbs. pork spareribs cut into individual ribs
• 1/2 cup ketchup
• 4 TBS. orange juice
• 2 TBS. soy sauce
• 1/2 cup brown sugar
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. Tabasco

Combine sauce ingredients, set aside.

CHARCOAL METHOD:

When charcoaling these ribs, baste and turn frequently and grill for only 30 minutes.

OVEN METHOD:

Line a large cookie sheet with foil. Place the ribs, meat side down on greased rack and set rack over cookie sheet. Bake at 350 degrees for 40 minutes. Baste ribs with sauce, cook 30 minutes, turn ribs, baste, cook 20 minutes, baste, and cook 30 minutes more. Total cooking time in oven; 2 1/2 hours. Now, go get your cowboy hat, your spurs, and that nice new silver buckle and “let’s get down little doggies!”

(Oh*** Sorry*** it must have been the Coors***)