PREPARATION-.
Marinade the pork ribs with 1/4 cup
Cut spareribs into pieces.
Salt and pepper ribs.
Add garlic and onion powder to ribs.
Roll in flour.
In frying pan, that has been heated with vegetable oil, add sliced onions.
Place spareribs over onions.
Add more onions on top.
Fry until done.
NOTE: Beef spareribs can be substituted for pork.
Preheat oven at 400 degrees.
Let ribs rest aside rub donw with the salt and pepper.
In a pot, mix all remaining ingredients, bring to a boil, simmer for 8-10 minutes stirring constantly.
Mix sauce in blender.
In a shallow dish place the spareribs, add sauce and set aside for 30 minutes.
Add cooking spray to a baking pan, place ribs, cover with aluminumn foil, bake 1 hour until done and a little bit crunchy.
Preheat oven (gas) to 180\u00b0C.
In a large saucepan, bring pork belly spare ribs to the boil, turn down and simmer for around 20 minutes.
While simmering ribs, combine all sauces together in a large mixing bowl.
Remove ribs from saucepan and place on chopping board, cut into 3 pieces, and toss with the sauce mixture.
Arrange ribs on baking tray and place into preheated oven, turning regularly and basting with sauce mixture.
Bake approx 45 minutes.
Eat them on their own as a snack, or accompany with a tossed green salad.
Brown the beef, spareribs and loin chops in a
Rub both sides of the pork spareribs with the brown sugar mixture
aucepot or Dutch oven, combine pork spareribs and garlic; cover with water
Broil spareribs on both sides to brown.
Pour off drippings. Put spareribs in bottom of a large Dutch oven.
Put potatoes on top of spareribs.
Spread sauerkraut on top of potatoes.
Scatter brown sugar evenly on top of sauerkraut.
Add 1/2 can water.
Bake for 1 1/2 hours at 350\u00b0.
Bake until spareribs fall off one.
Feeds 4 people.
Place pork spareribs, meaty sides up, on rack in shallow roasting pan.
Roast, uncovered, in 325\u00b0 oven 1 1/2 hours.
Mix remaining ingredients; brush over pork.
Roast, turning and brushing frequently with pineapple mixture until pork is done, about 45 minutes longer. (Use about half of the pineapple mixture to brush pork.)
Heat remaining pineapple mixture to boiling, stirring occasionally.
Serve with pork.
Makes 6 servings.
Trim fat and cut spareribs into individual pieces suitable for
Mix soy sauce, sugar and ajinomoto in a bowl.
Marinate pork spareribs in the mixture overnight.
Keep covered in the refrigerator.
Remove spareribs from the marinade and bake or broil, baste spareribs all the while with the marinade.
Serve hot.
Place pork spareribs, meaty side up, on a rack in shallow roasting pan.
Roast, uncovered, in 325\u00b0 oven for 1 1/2 hours. Mix remaining ingredients.
Brush over pork, roasting, turning and brushing frequently with pineapple mixture until pork is done (approximately 45 minutes longer).
Use half the mixture for brushing, the remaining half of mixture heat to a boil and serve with pork as sauce.
utch oven until hot. Cook pork spareribs, a few pieces at a
In a small saucepan, saute onion in oil until transparent. Add remaining ingredients except spareribs.
Mix well.
Simmer 15 minutes.
Pour over spareribs in a large glass baking dish; let stand 1 hour, turning occasionally.
Arrange on shallow rack or broiler pan.
Bake at 350\u00b0 for about 1 1/2 to 2 hours.
Turn ribs and baste with remaining barbecue sauce two or three times during baking.
Cut in portions to serve.
Makes 4 servings.
Arrange pork spareribs in large open roasting pan in one layer. Roast spareribs in 325\u00b0 oven for 1 1/2 hours or until fork-tender. Meanwhile, in 1-quart saucepan over medium heat, heat grapefruit juice and remaining ingredients to boiling.
Cool 1 minute, stirring mixture constantly, to prevent sticking.
During last 30 minutes of roasting, brush ribs frequently with grapefruit mixture.
Place spareribs in a pot large enough
Brown spareribs in frying pan in small amount olive oil.
Remove spareribs and place in oven proof pan.
Add brown sugar, vinegar, soya sauce, ginger and garlic in frying pan and cook at low heat until melted and blended.
Pour over ribs and cover with tight covered lid or tin foil.
Cook at 350* for 1 hour and turn ribs. Continue for another hour.
Combine all the marinade ingredients in a bowl. Add the spareribs, coat well and leave to marinate overnight.
Preheat oven to 180C and bake spareribs for 20 minutes.
Barbecue over medium heat until golden brown, about 10 minutes.
Lightly brown spareribs in oil in a hot skillet. Add apples and nutmeg and cook 5 or 10 minutes, until apples are lightly brown. Mix in kraut, caraway seed and brown sugar. Pour apple juice over top; cover and simmer 20 to 30 minutes. Makes 6 servings.
Preheat an outdoor grill for high heat and lightly oil grate.
In a small bowl, mix sage, lemon pepper, dried rosemary, garlic powder and dried thyme. Rub the mixture into pork spareribs.
Place ribs on the prepared grill. Turning often, slowly cook approximately 2 hours, or to desired doneness.