| 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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