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 | SWEET AND SOUR PORK RIBS
5 lb. pork spareribs (have
butcher cut each rib in
half crosswise)
1/2 c. apricot jam
1 bottle (8 oz.) Russian salad
dressing
1 Tbsp. beef-flavor instant
bouillon granules
1/2 c. finely chopped onion
1 clove garlic, chopped
Place ribs in a large saucepan and cover with water.
Bring water to a boil, then lower heat and simmer for about 1
hour, until meat is tender. Meanwhile, make sauce. Combine
remaining ingredients in a medium-sized saucepan; cook over
high heat, stirring until bouillon granules dissolve. Reduce
heat and simmer, uncovered, for about 15 minutes. Preheat oven
to 350 degrees. Drain ribs and place on broiler pan. Brush half the
sauce evenly over ribs. Bake for 30 minutes. Turn ribs over
and brush on remaining sauce. Bake for another 15 to 30
minutes, until ribs are glazed. Let guests reheat ribs on a
tabletop barbecue when they're ready to eat. Makes 30 appetiz-
ers.
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| HAWAIIAN STUFFED SPARERIBS
2 racks spareribs, about 4 1/2
lb. in all
1/2 tsp. ginger
1 tsp. salt
4 lemon slices
Stuffing:
6 bacon slices, diced
1/2 c. chopped onion
1 c. chopped celery
1 (1 lb. 4 1/2 oz.) can
crushed pineapple
1 egg
2 Tbsp. chopped parsley
1 c. packaged stuffing mix
1 tsp. seasoned salt
Have butcher crack ribs into serving size pieces.
Preheat oven to 450 degrees. Wipe ribs with damp paper towels. Place
ribs on rack in shallow, open roasting pan. Roast 30 minutes.
Pour off excess fat. Set ribs aside. Reduce oven temperature
to 350 degrees.
Make stuffing: In medium skillet saute bacon until
crisp. Remove. Add onion and celery to drippings; saute until
onions are tender, about 5 minutes. Pour off fat. Drain
pineapple, reserving liquid. Set aside. In medium bowl beat
egg slightly. Add bacon, sauteed vegetables, pineapple,
parsley, stuffing mix and seasoned salt. Toss lightly with
fork. Spread stuffing over one rack of ribs; cover with second
rack. Tie with string to secure. Sprinkle with ginger and
salt. Arrange lemon slices on top. Put rack in roasting pan.
Cover with foil. Roast 1 hour. Remove foil, continue
roasting 1 1/2 hours until tender, brushing often with reserved
pineapple liquid. To serve: with scissors, cut through ribs.
Remove to heated dish. Makes 4 to 6 servings.
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| BAKED RIBS OF LAMB
1 to 2 1/2 lb. strip of lamb
ribs
2 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 Tbsp. tomato puree
1 clove garlic, pressed
salt and pepper to taste
Sprinkle ribs with salt and pepper. Place meat side
down in roasting pan. Bake in a preheated 350 degrees oven for 30
minutes; turn and bake 30 more minutes. Combine remaining
ingredients; brush over ribs. Bake 30 minutes. Cut ribs into
serving pieces. Makes 4 servings.
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