| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
All newly t, Pork |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onions |
| 2 |
c |
Chili sauce |
| 2 |
c |
Ketchup |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Soy sauce |
| 4 |
tb |
Fresh lemon juice |
| 1/2 |
c |
White vinegar |
| 1/4 |
c |
Brown sugar |
| 4 |
tb |
Honey |
| 6 |
|
Cloves garlic; mashed |
| 1/2 |
ts |
Dry mustard |
| 6 |
lb |
Spareribs |
INSTRUCTIONS
SAUCE
1. Combine all the sauce ingredients in a saucepan. Simmer gently for 30-45
minutes. The sauce can be made in advance, cooled, and refrigerated for a
few days, or it can be used immediately.
2. Preheat the oven to 300.
3. Place the ribs in a roasting pan and pour the sauce over them. Make sure
all sides and surfaces of the ribs are covered with sauce.
4. Cover the pan with aluminum foil and cook in the preheated oven for 2
hours.
5. Raise the heat to 450. Remove the foil and cook the ribs for 30 minutes,
turning once. Cut the rack of ribs into 2 or 3 rib sections and serve.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #752 by
L979@aol.com on Aug 21, 1997
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