| 1 | Prepare florida barbecue sauce: in a medium stainless-steel or enamelware saucepan melt margarine or butter slowly. |
| 2 | Add vinegar, catsup, horseradish, lime or lemon juice, salt and worcestershire and pepper sauces. |
| 3 | Simmer uncovered 20 to 25 minutes to blend flavors. |
| 4 | Use as basting sauce for pork, chicken or other meats and serve as a table sauce. |
| 5 | Leftover sauce can be refrigerated and kept up to a week. |
| 6 | Note: if using this sauce for chicken, lemons are better than limes; limes give a pleasant tang to pork and other meats. |
| 7 | Directions: place ribs about 6 inches above hot coals. |
| 8 | Brush lightly with sauce and brown on one side. |
| 9 | Keep a water bottle handy when using this sauce as it causes flames to shoot up. |
| 10 | Turn, brush again with sauce, and brown the other side. |
| 11 | Continue turning and basting every 10 minutes until ribs are done, about 1 hour. |
| 12 | Check by cutting near bone in a center section. |
| 13 | If juices run clear or golden the ribs are done. |
| 14 | Remove ribs to a platter. |
| 15 | Cut into 1- to 3-rib sections and serve with any remaining sauce. |
| 16 | Food and wine club topic: food software time: 05/06 10:05 am to: elaine radis (bgmb90b) |
