| 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 |
tb |
Garlic-flavored wine |
|
|
Vinegar |
| 1/4 |
c |
Dry white wine |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Honey |
| 1/2 |
c |
Chicken broth or bouillon |
| 2 |
tb |
Cornstarch |
| 3 |
tb |
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
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”