Sherried spareribs

Yield: 1 Servings

Measure Ingredient
3 pounds Spareribs; cut into piece of four or five ribs
¼ cup Sherry
¼ cup Soy sauce
¼ cup Brown sugar
2 Quarter sized disks of fresh ginger root; skinned
1 tablespoon Dijon mustard; (Mr. Mustard, hot, is a good substitute, Gray Poupon isn't)

This recipe comes from my favorite Ann McGregor Frozen Food Cookbook. We've been eating and loving them for many years.

Put spareribs into a pressure cooker, cover with water and cook for 4 to 5 minutes. Drain but save the cooking water. Prepare a rectangular baking pan, lined with foil. Place a rack over it. In a shallow bowl combine the sherry, soy sauce, brown sugar. Put the slices of ginger root on a cutting board and pound them until completely mashed. Add the ginger root and the mustard to the mixture. Stir. Dip the ribs into the sauce and place them on the rack over the baking pan. Bake 350 degrees for ¾ hour. One at a time, dip the ribs in the sauce and turn them over on the rack over the baking pan. Cook

¾ hour longer. They should be browned and crisp.

Serves 4

Posted to recipelu-digest Volume 01 Number 627 by Eeyore <efalt@...> on Jan 28, 1998

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