Chinese Spareribs With Glazed Fresh Peppers
|Spareribs||4 Pound, cut into pieces|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Dry mustard||1 Teaspoon|
|Orange juice||2 Cup (32 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Green sweet pepper||1 , cut in squares|
|Red sweet peppers||1|
Place spareribs, bone-side-down, in shallow baking pan; sprinkle with salt to taste.
Bake in preheated 350Â°F oven 1 hour.
Drain off excess fat.
Pare pineapple; cut in half lengthwise.
Remove core; cut into cubes.
Combine brown sugar, 1/2 teaspoon salt, cornstarch, mustard, and ginger in medium-size saucepan.
Stir in orange and lemon juices and soy sauce; bring to boil.
Cook until thickened, stirring constantly; remove from heat.
Melt butter in skillet.
Add mushrooms; saute 5 minutes, stirring frequently.
Pour sauce over spareribs.
Add onion, peppers, pineapple, and mushrooms.
Bake 30 minutes; baste occasionally with sauce in pan.