Yvonne Garrett's Mud Ribs

• 4 tablespoons unseasoned meat tenderizer
• 4 tablespoons white vinegar
• 4 tablespoons sugar
• 4 tablespoons garlic powder
• 3 tablespoons onion powder
• 4 tablespoons freshly ground black pepper
• 12 pounds pork spare ribs (a rack divided into 4 sections)

1. Add 2 cups of water to the marinade ingredients and stir.
2. Then stir in 1 more cup of water.
3. Place the ribs in 4 bowls and pour a quarter of the marinade over each.
4. Cover and marinate, refrigerated, for 3 hours.
5. Preheat oven to 300 degrees.
6. Remove the meat from the marinade, divide and place it in four baking pans.
7. Over each, pour about 1/3 cup of the marinade.
8. Cover and cook for 2 hours.
9. (The dish can be made ahead and served warm.)

unseasoned meat tenderizer, white vinegar, sugar, garlic powder, onion powder, freshly ground black pepper, pork spare ribs

Taken from cooking.nytimes.com/recipes/10978 (may not work)