Bill Johnson answers:

Yes! Absolutely!

My mother used to make this….she didn’t have a recipe….she bought seasonings/spices from another lady….then made rolls.

I have a similar recipe…that I make at Christmastime for gift giving….or slice & add to cheese trays.

I’ve used:

Ground Beef

Ground Turkey

Ground Deer meat (yuck…..made for a co-worker….her family liked it…that’s what counted…..not me)

Ground sausage…..various type/brands…..hot…mild…sage
I (personally) like Jimmy Dean Sage…….DON’T…..use cheapest………has way to much fat/grease in it……cooked…ran over broiler pan….(I use the broiler pan to cook meat on…..juices drip down into pan below)…experience I don’t want to repeat…a big mess.
(Baked in oven….just used broiler pan to bake it on)

Retired now….when I was working…..made 1 lb. Rolls (before cooking)….when cooked was about 3/4 lb……co-workers gave me $5.00 a roll.

Good luck…enjoy…..ummm making me hungry…and still about 6 months ’til Christmas.

Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:

http://groups.yahoo.com/group/e-zcookin/

Lots of interesting ‘stuff’ in files & links…come join & check it out.

Pat in Indiana….pmsbar2@att.net

Bill Johnson answers:

Who does grilling better than a Texan? No one )
Lone Star Barbecue Spareribs
You can vary the sauce for the spareribs according to your taste, of course, but you and yours will love it “by the book.” The recipe easily doubles if you are feeding more than 4 or 5 people and have a grill or pit to accommodate that much meat. Remember, you are not grilling directly over the coals, so you won’t be able to use the entire grill surface.
4 pounds beef or pork spareribs
olive oil
salt and freshly ground black pepper
4 tablespoons butter
1 medium onion, chopped
5 garlic cloves, minced or put through a garlic press
2 large, ripe tomatoes, chopped
1 6-ounce can tomato paste
1/4 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
1/2 cup brown sugar
1 heaping tablespoon Dijon mustard
salt to taste
cayenne pepper to taste
1/2 cup red wine (not the cooking variety)
juice of 1 lemon
You’ll be grilling the ribs for about an hour and a half, saucing them during the last 15 minutes. This sauce contains brown sugar and other ingredients that will flame up, so indirect grilling is called for. Start your charcoal or wood or fire up your gas grill. Rub the slab of ribs all over with the olive oil, sprinkle liberally with salt and pepper, and rub it in. Cover and set aside.
Start your sauce: In a large skillet over medium heat, melt the butter. When it begins to bubble, add the onion and garlic and sauté until translucent, about 3 minutes. Add all remaining ingredients, stir and turn heat to medium-low. Cook for 20 to 30 minutes until mixture is somewhat reduced and thickened. Taste the sauce and adjust the seasonings, if you think it necessary.

When your grill is ready, put the ribs, bone side down, in the center of the grill. Make sure that the drippings won’t drip directly onto the heat source. Cover the grill and open the vents enough to make sure there’s air flow. Grill the ribs for 1 hour, turning at 30 minutes and one hour.

If you need to build up your fire again, add more coals at this point. Be sure to keep the lid closed at all times unless you are tending the ribs or the coals.

About 15 minutes before they are due to be ready, give the ribs a good basting on both sides with the sauce. Bring the sauce back to a gentle boil for a few minutes. When the ribs are done to your liking, take them off the grill and serve immediately with the sauce on the side.