Name: Spareribs with Mustard and Whiskey
Ingredients: 1/3 Orange, peeled&chopped fine; 1/4 c Soy Sauce; 1/2 c Brown Sugar, packed; 2 ts Worcestershire Sauce; 2 2/3 tb Shallot, minced; 1/2 c Strong Mustard; 2 2/3 tb Green Onion, minced; 3 1/2 tb Whiskey; 6 lb Spareribs, 1 1/2 lb slabs

Would you drown your cares? Then go, plunge yourself in the Godhead’s deepest sea; be lost in His immensity; and you shall come forth as from a couch of rest, refreshed and invigorated. I know nothing which can so comfort the soul; so calm the swelling billows of sorrow and grief; so speak peace to the winds of trial, as a devout musing upon the subject of the Godhead. It is to that subject that I invite you this morning.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Grill, Meat dishes	4	Servings

INGREDIENTS

1/3		Orange, peeled&chopped fine
1/4	c	Soy Sauce
1/2	c	Brown Sugar, packed
2	ts	Worcestershire Sauce
2 2/3	tb	Shallot, minced
1/2	c	Strong Mustard
2 2/3	tb	Green Onion, minced
3 1/2	tb	Whiskey
6	lb	Spareribs, 1 1/2 lb slabs

INSTRUCTIONS

Combine orange and all other ingredients except spareribs in a bowl. Whisk
to blend. Cover and refrigerate this marinade for up to 2 days. Place ribs
in large bowls with marinade. Marinate 2 hours at cool room temperature, or
preferably, cover and refrigerate overnight. Preheat oven to 3500. Set ribs
on racks in roasting pans; ribs should not touch. Roast until tender(1 1/2
to 2 hours), basting occasionally with pan drippings and with any remaining
marinade. Grill ribs over hot fire, turning once, until well browned(5-10
minutes). Baste with remaining marinade.
Recipe by: National Enquirer
Posted to MC-Recipe Digest V1 #467 by paulsbluff@centuryinter.net on Feb
02, 97.

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