Yield: 1 Servings
|1½ pounds||BABY BACK; OR TRIMMED SPARERIBS, CUT INTO ABOUT 4 RIB SECTIONS|
|½ cup||FIRMLY PACKED BROWN SUGAR|
|2 tablespoons||CIDER VINEGAR|
|1 teaspoon||DRY MUSTARD|
|1 teaspoon||WORCESTERSHIRE SAUCE|
|2 teaspoons||CORNSTARCH DISSOLVED IN|
Excellent from "TOO GOOD TO BE TRUE" by Chet b.
This one is a little catchy unless you have a wok with a rack. Most people have them these days; you could use a roasting pan with rack and a cover if necessary. Which ever you use, try it. It is TOO GOOD TO BE TRUE.
Place trimmed ribs on rack over simmering water in a covered wok or roaster with lid. Steam covered for 45 minutes or until tender. Turning a couple of times during the simmering period. Remove and put ribs into baking utensil that will fit on rack in wok or roaster. I use Pyrex pie pan that fits comfortably in my wok. Place utensil on the rack over the water in the cooking apparatus. Combine sugar, vinegar, catsup, mustard, Worcestershire sauce, and horseradish. Mix well and pour over ribs. Cover and steam by simmering for 30 minutes, adding water as necessary during this cooking time; occasionally uncover, turn and baste ribs, and re-cover. When cooked, remove ribs to serving plates. Thicken sauce, by mixing cornstarch and water and adding to the drippings in Pyrex dish and mixing well. Pour sauce over ribs or use as a dip. WONDERFUL! This is a slightly sweet sauce, but it is delicious to me.
TIP: If you like, substitute bottled barbecue sauce from the start.
YIELD: Serves 2 or 3.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by CHEBECK@... on Sep 26, 1997