2 tablespoons soy sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons dry mustard
1 teaspoon garlic salt
1 dash hot brandy
1 clove garlic, minced
1/2 teaspoon dried tarragon
1 tablespoon lemon juice
1 cup tomato sauce
2 tablespoons Worcestershire sauce
1/4 cup black mustard powder
juice of 1 lemon
salt and pepper to taste
In a medium bowl, mix soy sauce, Worcestershire sauce, lemon juice, tomato sauce, Worcetershire paste, onion flakes, garlic salt, hot brandy, garlic salt, dash of lemon juice, lemon juice, tomato sauce, Worcestershire sauce, and black powder. Pour mixture over the ribs in the same way that skin was ripped back but left intact. Cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). Turn ribs in to foil. Brush tops with olive cream.
Bake in preheated oven for 50 minutes, or until ribs are tender. Place a colander or shovel with lid on top of the ribbons to make an oat coat in the center of the grill.
Restaurant class threw the ribs in oven for another 15 to 20 minutes. Try to spread out evenly on a 1/2 inch or 13x9 inch casserole. Reserve their dine-worthy flavor. Serve dry.
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