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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CHINESE SPARERIBS Recipe

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This recipe for CHINESE SPARERIBS is from Treasured Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
REGULAR RIBS A COUPLE RACKS 5 LBS TOTAL

SAUCE
2 CLOVES MINCED GARLIC
1 10OZ JAR PLUM JELLY OR SOME
SWEET FRUIT JELLY LIKE CURRANT
1/2 CUP SOY SAUCE
1/4 CUP DARK CORN SRYUP
2 TEAS GROUND GINGER
Directions:
Directions:
COOK RIBS IN OVEN HOW YOU WOULD NORMALLY DO, I DO MINE IN ROASTER STANDING UP WITH 1/4 INCH WATER ABOUT 2 1/2 HR AT 325-350 TILL DONE
THEN TAKE OUT, COOL, PUT IN FRIDGE TILL READY TO REHEAT WITH SAUCE

SAUCE
COMBINE ALL INGREDIENTS IN SAUCE PAN BRING TO A BOIL THEN COOL AND POUR INTO BOWL
Personal Notes:
Personal Notes:
TAKE RIBS, CUT INTO 3-4 PIECE RIB SECTIONS, AND PLACE ON BROILER RACK
COAT RIBS WITH SAUCE, OR EVEN DIP IN BOWL TO COAT
SET BROILER PAN ON MIDDLE RACK TO FIRST REHEAT SLOW, PROBABLY 325 FOR 10 MIN, THEN USE RACK ABOUT 5 IN FROM BROILER COIL TO CARMELIZE THE SAUCE WHEN YOU TURN ON BROIL. WATCH CAREFULLY
THE CORN SRYUP SHOULD CARMELIZE YOU COULD STILL USE MIDDLE RACK MAYBE WITH BROILER COIL TOO MAKE SURE ENOUGH SAUCE ON BOTH SIDES

GET THE SPARE RIBS THAT ARE NOT CUT INTO BABY BACKS

 

 

 

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