Spareribs with mustard and whiskey
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | Orange, peeled&chopped fine | |
| ¼ | cup | Soy Sauce |
| ½ | cup | Brown Sugar, packed |
| 2 | teaspoons | Worcestershire Sauce |
| 2⅔ | tablespoon | Shallot, minced |
| ½ | cup | Strong Mustard |
| 2⅔ | tablespoon | Green Onion, minced |
| 3½ | tablespoon | Whiskey |
| 6 | pounds | Spareribs, 1 1/2 lb slabs |
Directions
Combine orange and all other ingredients except spareribs in a bowl. Whisk to blend. Cover and refrigerate this marinade for up to 2 days. Place ribs in large bowls with marinade. Marinate 2 hours at cool room temperature, or preferably, cover and refrigerate overnight. Preheat oven to 3500. Set ribs on racks in roasting pans; ribs should not touch. Roast until tender(1½ to 2 hours), basting occasionally with pan drippings and with any remaining marinade. Grill ribs over hot fire, turning once, until well browned(5-10 minutes). Baste with remaining marinade.
Recipe by: National Enquirer
Posted to MC-Recipe Digest V1 #467 by paulsbluff@... on Feb 02, 97.