| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Grill, Meat dishes | 4 | Servings | |
INGREDIENTS
| 1/3 | Orange, peeled&chopped fine | |
| 1/4 | c | Soy Sauce |
| 1/2 | c | Brown Sugar, packed |
| 2 | t | Worcestershire Sauce |
| 2 2/3 | T | Shallot, minced |
| 1/2 | c | Strong Mustard |
| 2 2/3 | T | Green Onion, minced |
| 3 1/2 | T | Whiskey |
| 6 | lb | Spareribs, 1 1/2 lb slabs |
INSTRUCTIONS
Combine orange and all other ingredients except spareribs in a bowl. Whisk to blend. Cover and refrigerate this marinade for up to 2 days. Place ribs in large bowls with marinade. Marinate 2 hours at cool room temperature, or preferably, cover and refrigerate overnight. Preheat oven to 3500. Set ribs on racks in roasting pans; ribs should not touch. Roast until tender(1 1/2 to 2 hours), basting occasionally with pan drippings and with any remaining marinade. Grill ribs over hot fire, turning once, until well browned(5-10 minutes). Baste with remaining marinade. Recipe by: National Enquirer Posted to MC-Recipe Digest V1 #467 by paulsbluff@centuryinter.net on Feb 02, 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 565mg
Potassium: 119.3mg
Carbohydrates: 30.2g
Fiber: <1g
Sugar: 27.3g
Protein: 1.1g