Chinese Style Spareribs
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Onion/Onion-mushroom/beefy mushroom/beefy onion recipe soup mix||1 Tablespoon|
|Canned tomato puree||16 Ounce (1 Can)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Spareribs/Country-style ribs/baby back ribs||5 Pound|
Preheat oven to 375°.
In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden.
Stir in tomato puree, sugar, soy sauce, vinegar and chili sauce.
Bring to a boil, then simmer, stirring occasionally, 15 minutes.
Meanwhile, in large aluminum-foil-lined baking pan or on broiler rack, arrange spareribs meaty side up and bake 20 minutes.
Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes or until spareribs are done.