food
FO O D PREPARED BY I NDI ANA CO NNECT I O N S TA FF PHO TO S BY RI CHARD G . B I E V E R
Southern Barbecue Turkey by Jan Hackman, Columbus, Indiana 4 cups shredded baked turkey ½ cup cider vinegar ½ cup packed brown sugar ½ cup ketchup ½ cup chili sauce ¼ cup Worcestershire sauce 2 T. chopped onions 1 T. lemon juice ½ t. ground mustard 1 garlic clove, minced Dash of cayenne pepper Place turkey in 3 quart crock pot. Warm remaining ingredients in a saucepan. Pour sauce over and stir. Simmer on “low” for 3 hours. Serves 16.
Barbecue Style Pork Ribs by Patricia Piekarski, Harvey, Illinois 2½ to 3 lbs. country-style pork ribs 1 cup chopped onions 1 garlic clove, minced 1 T. oil 1 can (8-oz.) tomato sauce ¼ cup packed brown sugar 3 T. lemon juice 2 T. Worcestershire sauce 1 T. mustard ½ t. celery seed ½ cup water Place ribs, bone side down, on a rack in a shallow roasting pan. Bake at 350 F for 1 hour. Drain. In saucepan, cook onion and garlic in oil. Stir in tomato sauce, brown sugar, lemon juice, Worcestershire sauce, mustard, celery seed and water. Simmer 15 minutes. Spoon sauce over ribs. Bake covered for 1 hour. Serves 4.
18
MAY 2019
Barbecue Style Pork Ribs