Sweet And Sour Spareribs
|Back spareribs||3 Pound|
|Sweet and sour sauce||1⁄4 Cup (4 tbs)|
|Peeled white onions||1 Small, cut in half|
|Green pepper cubes||5 Large|
Spread the strips of spareribs in a shallow roast pan and pour over the Sweet and Sour Sauce.
Spread with a brush to coat the ribs.
Refrigerate for 4 to 6 hours, turning the ribs in the sauce for even flavor.
Brush off the excess marinade and reserve.
For rotisserie cooking, thread the ribs alternately on a spit with halves of onion and green-pepper cubes.
To avoid breaking onions and pepper, make large holes through the onions and pepper cubes with a skewer first, then thread onto the spit.
Brush lightly with oil and rotate over hot coals, about 1 hour, brushing occasionally with oil.
Continue roasting for 30 minutes longer, brushing with marinade two or three times until meat is very tender.
Season with salt.
SWEET AND SOUR BARBECUE SAUCE: In a SCrew- top jar, shake 1 cup ketchup, 3/4 cup sherry or white vinegar, 2 or 3 tablespoons white sugar, 2 tablespoons Worcestershire or soy sauce, 2 tea spoons monosodium glutamate and 1 or 2 crushed cloves garlic.