Wednesday, March 02, 2005

Sweet and Sour Dutch Oven Pork Spare Ribs

At Pleasanton, I handed out 9 recipes. The most popular were the chuckwagon chili, sweet and sour spareribs and barbecue sauce.

I've already posted the chili and BBQ sauce recipes on 'Round the Chuckbox. The sweet and sour spare rib recipe is a nice, realtively quick recipe that produces a delicious sweet and sour combination. Please remember that these ribs have a quality that differs from smoked ribs.


Here's a recipe that I adapted from Sunset Magazine:

4 to 5 pounds pork spareribs
3/4 cup soy sauce
3/4 cup orange marmalade
1/2 cup pineapple juice
1/2 cup honey
3 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried rosemary
Pepper to taste
4 to 5 pounds pork spare ribs

Use a 12-inch Dutch oven for this recipe. Ignite 25 charcoal briquettes and let them burn until they are barely covered with ash, about 20 minutes. For a 350-degree oven, you’ll need 8 briquettes underneath and 17 on top of the oven.

Mix all ingredients (except spareribs) and pour over spare ribs; cut into individual ribs. Marinate 2 hours or overnight.

Pre-heat a 12-inch Dutch oven to 350-degrees. Place a cake rack in bottom and place ribs in oven. Try to get a single layer so that they equally brown.

Baste ribs every 20 to 30 minutes. Cook 1-1/2 to 2 hours until tender and meat just starts to fall off the bone. Discard accumulated fat on bottom of oven. If desired, boil remaining marinade for 10 minutes and serve with ribs or over rice.

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