INGREDIENTS

INSTRUCTIONS

OR, EN ESPANOL
submitted by: lloyd2@mindspring.com  (Lloyd A. Carver, Prattville, AL
36067)
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.

A Message from our Provider:

“Jesus: Everything else will fade”