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