Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | RACKS OF RIBS COOKED |
| \N \N | H MARINADE |
| ½ cup | DRY SHERRY |
| ¼ cup | SOYA SAUCE |
| 4 \N | CLOVES GARLIC, PRESSED |
| 1 teaspoon | DRY MUSTARD |
| \N \N | 2 Tb GRATED GINGER |
| \N \N | H SAUCE |
| ½ cup | ORANGE MARMALADE |
| \N \N | 1 Tb SOYA SAUCE |
| \N \N | 2 Tb FRESH LEMON JUICE |
CUT RIBS INTO 3 RIB PIECES. MIX MARINADE INGREDIENTS. POUR OVER RIBS IN MARINATING DISH AND SOAK, COVERED AND REFRIGERATED FOR 4 HOURS AT LEAST.
TURNING OCCASIONALLY. BRING RIBS TO ROOM TEMP. AND REMOVE FROM MARINADE PLACE ON A RACK ON TOP OF A COOK SHEET. BAKE FOR 30 MINUTES AT 350*F FOR 30 MINUTES AND THEN, INCREASE HEAT TO 400 GENEROUSLY BRUSH SAUCE MIXTURE ON AND BAKE 10 MINUTES MORE TURN AND BRUSH WITH SAUCE AGAIN AND BAKE ANOTHER 10 MINUTES.
Posted to MM-Recipes Digest V4 #3 by valerie@... (valerie) on Jan 08, 1999