| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork Or Lamb Spareribs; meaty |
| 1 |
tb |
Peanut Oil |
| 1 1/2 |
tb |
Minced Garlic |
| 2 |
ts |
Minced Fresh Ginger |
| 1/4 |
c |
Mirin Or Medium Dry Sherry |
| 1 1/2 |
c |
Pureed Peach Pulp (4 Large Peaches) |
| 2 |
tb |
Tomato Paste |
| 1 |
tb |
Light Brown Sugar (Packed),; or more to taste |
| 1 1/2 |
tb |
Fresh Lime Juice |
| 2 |
ts |
Red Wine Vinegar |
| 1 |
tb |
Worcestershire Sauce |
| 1 |
tb |
Dijon Mustard |
| 1 |
ts |
Chinese Chile Paste With Garlic |
|
|
Salt And Freshly Ground Black Pepper; to taste |
INSTRUCTIONS
FOR THE SAUCE
Cut the ribs into individual portions and set aside in a large bowl. Make
the barbecue sauce: heat the oil in a saucepan over low heat. Add the
garlic and ginger and stir until aromatic, about 30 seconds. Add the mirin
and reduce over high heat for about 2 minutes. Add the remaining sauce
ingredients and simmer for about 20 minutes, stirring. Arrange the
spareribs in a large dish. Brush with generous amounts of the sauce and
refrigerate for 12 hours or overnight. Preheat the oven to 400 degrees.
Arrange the spareribs in a shallow baking pan and bake, brushing frequently
with the remaining sauce, until the ribs are well browned, crisp, and
cooked through, about 1 1/4 hours. Serve at once.
Yield: 4-6 servings
Recipe By : COOKING RIGHT SHOW #CR9749
Posted to MC-Recipe Digest V1 #279
Date: Tue, 5 Nov 1996 09:11:42 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>
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