| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
|
Rack pork spareribs; about 2-1/2 pounds |
| 1/2 |
c |
Dry sherry |
| 1/2 |
c |
Teriyaki sauce |
| 1/4 |
c |
Fresh orange juice |
| 2 |
ts |
Sesame oil |
| 2 |
tb |
Peeled and finely minced fresh ginger |
| 2 |
tb |
Chopped fresh cilantro or parsley |
| 1 |
tb |
Finely minced garlic |
| 1 |
tb |
Finely grated orange zest |
|
|
Black pepper; to taste |
INSTRUCTIONS
MARINADE
1. Combine marinade ingredients. Place spareribs in a shallow dish and
cover with marinade for at least 6 hours (or overnight) in the
refrigerator, turning occasionally.
2. Preheat oven to 350 degrees. Bake spareribs with marinade in oven for
40 minutes, basting frequently. Meanwhile, prepare coals for grilling.
3. Remove ribs from the oven and place on the grill 3-4 inches over hot
coals. Grill 15-20 minutes, turning and basting, until ribs are cooked
through. Serve hot.
REQUIRES MARINATING OVERNIGHT.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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