| 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.
A Message from our Provider:
“Do you want to know the master planner? God!”