Tuesday, September 2, 2008

Kelly's Chicken and Spareribs

This meat MELTS in your mouth. The sauce is so tasty, but is more thin than thick. I sometimes bake the meat and then add my favorite bottled BBQ sauce at the end to thicken it up. This is one of Korry's favorites.

In a casserole dish, place 4-6 boneless, skinless chicken breasts and 1 pkg. boneless country style pork ribs (optional).

Make sauce by melting in a saucepan:

1/2 cube butter
2 (8 oz.) cans tomato sauce
1/2 tsp. dry parsley
1/8 c. Worcestershire sauce
1 tsp. molasses
1/2 tsp. soy sauce
salt, pepper and garlic salt to taste

Pour sauce over the meat, then cover the pan with tinfoil. Bake at 350 degrees for 2-3 hours.

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