Short Ribs Of Beef Or Spareribs
|Beef short ribs/Spareribs||4 Pound|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), pressed|
|Onion||1 Medium, thinly sliced|
|Ginger ale||1 Cup (16 tbs)|
|Catsup||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Lemon juice||4 Tablespoon|
|Grated ginger||1 Teaspoon|
|Sherry||1⁄3 Cup (5.33 tbs)|
Saute the ribs in oil for about ten minutes.
Add the garlic and onion and saute for five minutes more.
Add the ginger ale.
Cover and simmer for forty minutes.
Add all the remaining ingredients, except the cornstarch, to the rib mixture and marinate for four to six hours or overnight.
Transfer the marinated meat into a baking dish and bake at 350 degree for about one hour or until the meat is tender.
Add more water during baking, if necessary.
Transfer the ribs to a serving dish.
Add some water to the drippings in the pan.
Thicken with two tablespoons cornstarch and pour over the meat and serve.