| 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”