Southern Barbecued Spareribs & Sour Cream Pound Cake

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Southern Barbecued Spareribs
Makes 4 servings

4 pounds pork spare ribs cut in serving-size pieces*
3 cups water
1 small onion
1 bay leaf
BBQ Sauce of choice

1. Place ribs in a large kettle; add water, onion and bay leaf. Over high heat,bring to a boil; reduce heat to
low, cover and simmer for 20 minutes. Drain well.

2. Spray cold grate with non-stick cooking spray or brush with oil. Place ribs on grill about 5 inches above
medium-hot coals. Baste generously with sauce. Turning and basting frequently, grill for 35 to 40 minutes.
Heat remaining sauce and serve separately.

* If you prefer to keep the ribs whole, place in a large shallow roasting pan and roast in a preheated 350°
oven for 30 to 40 minutes before placing on grill. Do not cook on the stove.

Sour Cream Pound Cake
Makes 10 servings

1 16-ounce package pound cake mix
3/4 cup milk
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract

1. Preheat oven to 325°.

2. Generously grease and flour a 10 1/2 -inch ring mold (capacity 12 cups).

3. In a large mixer bowl at low speed, beat cake mix*, milk and eggs until blended. At medium speed, beat
for 3 minutes. At low speed, beat in sour cream and vanilla until blended.

4. Pour into ring mold. Bake for 40 to 60 minutes or until a wooden pick inserted 1 1/2 inches from edge
comes out clean. Cool on a wire rack for 15 minutes, then remove cake from pan. Cool completely on a
wire rack.

* At altitudes above 5,000 feet, stir 3 tablespoons all-purpose flour into cake mix before adding milk and
eggs.

Find more great family recipes and meal planning assistance at Dine Without Whine.

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