Tangy Pork Spareribs
|Pork spareribs||4 1⁄2 Pound|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Wine vinegar||2 Tablespoon|
|Teriyaki sauce||2 Tablespoon|
|Garlic||3 Clove (15 gm), blanched and chopped|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Ketchup||1⁄2 Cup (8 tbs)|
|Beef stock||1⁄2 Cup (8 tbs), heated|
|Tabasco sauce||3 Drop|
? Place ribs in large roasting pan. Mix oil, lemon juice, vinegar, teriyaki sauce, garlic and Tabasco together; pour over pork. Cover with plastic wrap and marinate 6 hours in refrigerator; turn ribs over once.
? Preheat oven to 350 °F (180 °C).
? Remove ribs from pan and set aside. Pour « marinade into saucepan; add chili sauce, ketchup and beef stock. Season, mix well and cook 8 minutes over medium heat.
? Place ribs in clean roasting pan and brush generously with marinade. Cook 1 1/2 hours, basting every 15 minutes. Serve with any remaining sauce.