| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meat | 6 | Servings | |
INGREDIENTS
| 6 | lb | Pork spareribs; 2 pieces |
| 1 | ts | Salt |
| 1 | ts | Black pepper; freshly ground |
| 1 | cn | (6-oz) tomato juice |
| 1 | md | Onion; finely chopped |
| 1/2 | c | Cider vinegar |
| 1/2 | c | Dark brown sugar; finely packed |
| 1/4 | c | Vegetable oil |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Dry mustard |
INSTRUCTIONS
From: Altaira2@aol.com Date: Sun, 21 Apr 1996 23:08:21 -0400 Recipe By: Sylvia Woods 1) Season the ribs with salt and pepper and place them in a 17 by 12 by 12inch disposable aluminum foil roasting pan. Combine the remaining ingredients in a bowl and stir until thoroughly blended. Pour the marinade over the ribs, making sure the marinade coats all sides of them. Cover and refrigerate 3 hours to overnight. 2) Preheat the oven to 350oF. Cover the roasting pan with heavyduty aluminum foil and bake until the ribs are tender, about 1 hour. Cut the ribs into 2 to 3 rib sections before serving and, if you like, skim some of the fat from the sauce before passing it around with the ribs. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #53 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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