| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Appetizer | 24 | Servings | |
INGREDIENTS
| 3 | lb | Spareribs, cut |
| 4 | T | Un sulphured molasses, or |
| melted brown sugar | ||
| 3 | T | Lemon juice |
| 4 | T | Prepared mustard |
| 3 | T | Soy sauce |
| 2 | T | Worcestershire sauce |
| 1/4 | t | Pepper |
| 3 | lb | De costillitas de cuerdo |
| cortadas | ||
| 4 | Cucharadas de melaza sin | |
| azufre o raspidium | ||
| derretid | ||
| 3 | Cucharadas de jugo de lemon | |
| 4 | Cucharadas de mostaza | |
| preparada | ||
| 3 | Cucharadas de salsa de soya | |
| 2 | Cucharadas de salsa inglesa | |
| worcestershire sauce | ||
| 1/4 | Cucharadita de pimienta |
INSTRUCTIONS
36067 submitted by: lloyd2@mindspring.com (Lloyd A. Carver, Prattville, AL Recipe By : Kathryn Gatens This is a recipe I picked up while in Panama. It is for Spareribs used as an appetizer but I have the same recipe with only the meat changed to pork chops. Then it is a dinner meat. It is good either way. I included the original recipe in Spanish and my interpretation in English. Have the rack of ribs cut in 3 parts lengthwise. Then divide each part into individual ribs. Arrange in a baking dish. Separately, mix the molasses with the prepared mustard; add the remaining ingredients and mix all well. Paint the ribs with the sauce. Bake at 350F, for 1 1/2 hour, basting frequently with the rest of the sauce. To Serve, drain well on absorbent paper. Arrange in a chafing dish to keep hot. NOTES : If desired, prepared the ribs or chops several days ahead of time and freeze. To serve, bake at 300F until hot. Approximately 1 hour. Haga cortar las costillas en 3 partes, a lo largo. Luego, divida cada parte in costillitas individuales. Coloquelas en un cecipiente de hornear. Aparte, lique la melaza con la mostaza preparada; aqada los ingredientes restantes y mizclelo todo bien. Pinte las costillas con salsa. Hornilas a 350F (180C) durante 1 1/2 hora, pintandolas frecuentemente con el resto de la salsa. Para servirlas, esczrralas antes, sobre papel absorbente. Colsquelas luego en una fuente de servir con brasero abajo, para conservarlas calientes. NOTES : Si quiere, puede hacer costillas o chuletas con varios dias de anticipacisn y congelaras. Para servirlas a 300F (150C) hasta que se calienten aproximadamente 1 hora. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 19 MARCH 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 121
Total Fat: 13.4g
Cholesterol: 45.4mg
Sodium: 158.8mg
Potassium: 158.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 9g