| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Pork spare ribs |
| 2 |
cn |
Coca Cola |
|
|
Juice from 2 navel oranges |
| 1/2 |
c |
Salad oil |
| 1/2 |
c |
Honey |
|
|
Kosher salt and freshly ground pepper to |
|
|
; taste |
|
|
Dehydrated onions to taste |
|
|
Additional honey to taste |
| 1/2 |
c |
Sweet barbecue sauce |
INSTRUCTIONS
In a casserole large enough to hold the ribs in one layer, combine the
soda, orange juice, oil and honey. Mix well. Place the ribs in the
marinade, meat side down, cover and allow to marinate in the refrigerator
for at least one hour. Turn them over and marinate an additional 1/2 hour.
Preheat oven to 325 degrees. Remove the ribs from the marinade and place in
a large casserole dish. Sprinkle with salt, pepper and onions. Drizzle
honey over the tops. Pour 1 cup of the marinade in the pan, cover and bake
for 1 to 1 1/2 hours or until tender. Remove two times during cooking and
baste the ribs with the juices. When tender, remove the cover. Re-baste the
ribs with the pan joices,drizzle with honey and carefully brush a light
coat of barbecue sauce over the ribs. Increase the oven temperature to 350
degrees and return the ribs to the oven, uncovered for an additional 20 to
30 minutes or until a nice brown glaze is formed on the tops of the ribs.
Serve immediately.
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Converted by MM_Buster v2.0l.
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