Classic for the Bar-B-Que. Seriously, we never had a better steak than this!
John Stocker’s Marinated Sirloin
Lg. Sirloin steaks
1 bottle Teriyaki marinade
1 lb. salted butter
1 bottle Sauce Diable’ (no longer sold, see recipe below)
Remove the acid from the sirloin with a paper towel. Pierce the meat with a fork and apply the lemon-pepper. Melt the butter and stir in the remaining ingredients and pour over the meat. Marinate in the refrigerator for 4-5 hours, turning every hour.
An always tempting, simple recipe from mom’s clippings. …While this is not the recipe she traditionally made, it is fast and easy. Still, feel free to add a bit of Worchestershire to the sauce, and one sliced onion and a clove of crushed garlic to the pot of ribs before cooking.
Spareribs St. Louis
2 sides (4-5 lbs) lean spare ribs (either pork or beef)
1 bottle (8 oz.) clear French dressing
2 tbsp. catsup
Cut spareribs apart between each bone, or every other bone. Brown ribs in a heavy kettle, pouring off the fat as it accumulates. Mix dressing and catsup and add to coat ribs. Cover and cook over low heat, turning every 15 min., until tender, about 1 hour. Serves 6-8.