Whenever I am afield or outdoors, there steals over me the acute consciousness that I am confronted on every hand by the superb workmanship of my Father. It is as if every tree, rock, river, flower, mountain, bird, or blade of grass had stamped upon it the indelible label, "Made by God." Is it any wonder that in a simple yet sublime sense of devotion, respect, and reverence for all life, Christ longed for His Father's name to be hallowed throughout the earth?

Phillip Keller

CATEGORY	CUISINE	TAG	YIELD
Meats			8	Servings

INGREDIENTS

5	lb	Pork Spareribs
1/4	c	Sugar
3	tb	Garlic — minced
3	tb	Lemon Juice
2 1/2	tb	Coriander — ground
1	ts	Dried Red Hot Chilies —
		Crushed
1	ts	Salt
1/3	c	Water

INSTRUCTIONS

Trim excess fat off ribs.  Cut ribs apart between bones.  In a 14- by
17-inch pan, mix together sugar, garlic, lemon juice, coriander, chilies,
salt, and water to make a paste.  Add ribs, stirring gently to coat with
seasoning paste.  Cover and chill at least 4 hours or up to overnight.
Bake, covered, in a 400 degree oven until meat is almost tender when
pierced, about 1 hour.  Uncover and continue baking, stirring occasionally,
until well browned, about 30 minutes.  Lift out of pan and serve hot.
Recipe By     : Sunset Annual 1989 - Page 14
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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