Yield: 4 servings.
3 to 4 pounds ribs, cut into pieces
1 lemon, sliced
1 large onion, thinly sliced
1 cup ketchup
1/3 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
2 dashes Tabasco sauce
2 cups water
Preheat oven to 450°. Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon and a thin slice of onion. Roast for 30 minutes. Combine remaining ingredients; bring to a boil, then pour over ribs. Continue baking at 350° until tender, about 45 minutes to 1 hour, while basting ribs with sauce every 15 minutes. If sauce gets too thick, add more water.
Note: It was Juanita Jackson Kesler’s idea to produce a cookbook when Tabernacle School’s Little League team announced it wanted to buy a bus. As recipes for What’s Cookin’ in Randolph Kitchens? came in from throughout the community, Kesler tested each one. “That was a task,” she recalls. “Of course, my family enjoyed it.” This cookbook is no longer in print.
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