Yield: 6 Servings
|6 pounds||Pork spareribs; 2 pieces|
|1 teaspoon||Black pepper; freshly ground|
|1 can||(6-oz) tomato juice|
|1 medium||Onion; finely chopped|
|½ cup||Cider vinegar|
|½ cup||Dark brown sugar; finely packed|
|¼ cup||Vegetable oil|
|1 tablespoon||Worcestershire sauce|
|1 teaspoon||Dry mustard|
Date: Sun, 21 Apr 1996 23:08:21 -0400 Recipe By: Sylvia Woods
1) Season the ribs with salt and pepper and place them in a 17 by 12 by 12inch disposable aluminum foil roasting pan. Combine the remaining ingredients in a bowl and stir until thoroughly blended. Pour the marinade over the ribs, making sure the marinade coats all sides of them. Cover and refrigerate 3 hours to overnight. 2) Preheat the oven to 350oF. Cover the roasting pan with heavyduty aluminum foil and bake until the ribs are tender, about 1 hour. Cut the ribs into 2 to 3 rib sections before serving and, if you like, skim some of the fat from the sauce before passing it around with the ribs.
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