| 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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