Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Mix the first 5 ingredients together in a bowl. Fit the meat snugly into a bowl or pan and pour marinade over meat. Cover and refrigerate 20 hours. Remove all racks, but topmost, from oven, place a drip pan on the floor of the oven with an inch of water in it, and preheat oven to 375 degrees. Insert 4 hooks along the length of each rack of spareribs at regular intervals, then hook them onto the top oven rack above the drip pan in 2 rows. Roast the spareribs for 45 minutes, replenishing the water in the drip pan if necessary. You may interrupt the cooking now and freeze the ribs. Bring them to room temperature before you finish them in any one of the following 3 ways: (1) Increase the oven heat to 420 degrees for 15 minutes to brown and crisp; (2) transfer to a broiler and broil 5 minutes on bony side, 6 to 7 minutes on meat side; (3) put them aside and finish outside on a grill until crisp. This recipe yields ?? servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G04 broadcast 01-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-29-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
