| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 5 | Servings | ||
INGREDIENTS
| 4 1/2 | lb | Spareribs, cut into |
| Two-ribs | ||
| Salt and pepper | ||
| 1/2 | c | Pineapple juice |
| 2 | T | Garlic-flavored wine |
| Vinegar | ||
| 1/4 | c | Dry white wine |
| 2 | T | Soy sauce |
| 2 | T | Honey |
| 1/2 | c | Chicken broth or bouillon |
| 2 | T | Cornstarch |
| 3 | T | Cold water |
INSTRUCTIONS
Place spareribs on rack in shallow baking pan. Brown in 400 F oven for 30 minutes, turning ribs once. Remove from oven; pour off fat. Sprinkle ribs with salt and pepper. Place in slow-cooking pot. Combine remaining ingredients except cornstarch and water; pour over ribs. Cover and cook on low 7 to 9 hours. Turn control to high. Dissolve cornstarch in 3 tbs. cold water. Stir into rib mixture. Cook 10 to 15 minutes or until slightly thickened. Recipe By : From: "Jim Sposato" Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1199
Calories From Fat: 862
Total Fat: 95.7g
Cholesterol: 326.7mg
Sodium: 736.4mg
Potassium: 1045.2mg
Carbohydrates: 14.7g
Fiber: <1g
Sugar: 10.9g
Protein: 63.8g