Yield: 8 Servings
Measure | Ingredient |
---|---|
5 pounds | Pork spareribs |
¼ cup | Sugar |
3 tablespoons | Garlic; minced |
3 tablespoons | Lemon juice |
2½ tablespoon | Coriander; ground |
1 teaspoon | Dried red hot chilies; crush |
1 teaspoon | Salt |
⅓ cup | Water |
Recipe by: Sunset Annual 1989 - Page 14 Trim excess fat off ribs. Cut ribs apart between bones. In a 14- by 17-in Bake, covered, in a 400 degree oven until meat is almost tender when pierce