| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Spareribs; cut into piece of four or five ribs |
| 1/4 |
c |
Sherry |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Brown sugar |
| 2 |
|
Quarter sized disks of fresh ginger root; skinned |
| 1 |
tb |
Dijon mustard; (Mr. Mustard, hot, is a good substitute, Gray Poupon isn't) |
INSTRUCTIONS
This recipe comes from my favorite Ann McGregor Frozen Food Cookbook. We've
been eating and loving them for many years.
Put spareribs into a pressure cooker, cover with water and cook for 4 to 5
minutes. Drain but save the cooking water. Prepare a rectangular baking
pan, lined with foil. Place a rack over it. In a shallow bowl combine the
sherry, soy sauce, brown sugar. Put the slices of ginger root on a cutting
board and pound them until completely mashed. Add the ginger root and the
mustard to the mixture. Stir. Dip the ribs into the sauce and place them on
the rack over the baking pan. Bake 350 degrees for 3/4 hour. One at a time,
dip the ribs in the sauce and turn them over on the rack over the baking
pan. Cook
3/4 hour longer. They should be browned and crisp.
Serves 4
Posted to recipelu-digest Volume 01 Number 627 by Eeyore <efalt@totacc.com>
on Jan 28, 1998
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