| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork, Main dish, Cranberries, Holidays | 4 | Servings | |
INGREDIENTS
| 4 | lb | Pork spareribs or country- |
| Style ribs | ||
| 2 1/2 | c | Cranberries |
| 1/2 | c | Water |
| 1/2 | c | Granulated sugar |
| 1 | c | Packed brown sugar |
| 1/2 | c | Chili sauce |
| 1/4 | c | + 2 tb apple cider vinegar |
| 1/4 | c | Chopped onion |
| 1/4 | c | Worcestershire sauce |
INSTRUCTIONS
Place ribs in large saucepan with enough water to cover; bring to a boil. Reduce heat, cover and simmer for 30 minutes. Meanwhile combine cranberries, water and granulated sugar in large heavy saucepan. Cook over medium-high heat until cranberries burst, about 5 minutes. Place sieve over bowl. Pour cranberry mixture through sieve, pressing cranberries with back of spoon until no pulp is left ; pour back into saucepan. Add brown sugar, chili sauce, vinegar, onion and Worcestershire sauce. Bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes, stirring frequently. Drain ribs and cut into individual portions. Place in a shallow baking dish. POur sauce over ribs and bake at 350 F about 35 to 40 minutes. Makes 4-5 servings. Source: The Vancouver Sun Sept 21/94 From the collection of Karen Deck From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Forbidden fruits create many jams”