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Barbecued spareribs
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| Artist: |
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| Categories: |
Asian, Barbecue, Beef, Chinese, Entrees, Ethnic, Meats |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/4
| cup | TOMATO JUICE | | 2
| tbsp | SOY SAUCE | | 3/4
| cup | VINEGAR | | 1
| tsp | DRY MUSTARD | | 1
| tbsp | WORCESTERSHIRE SAUCE | | 2
| tbsp | ONION, FINELY GRATED | | 1
| cup | VEGETABLE OIL | | 3/4
| cup | SUGAR | | 6
| lbs | SPARERIBS |
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Procedures:
| 1 | Combine all ingredients, except the ribs, in a blender or large lidded jar, and blend or shake until mixture is well combined. | | 2 | Place the ribs in a shallow pan and cover them with the sauce. | | 3 | Cover the pan with aluminum foil and marinate, at room temperature for several hours. | | 4 | Preheat the oven to 3500°F. | | 5 | Leave the foil in place and bake the ribs for 45 minutes. | | 6 | Uncover the pan and bake for another 30 - 40 minutes. | | 7 | Serve, in cut portions of two to three ribs |
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