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Cantonese Ribs Recipe
|Soy sauce||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Teaspoon|
|Brown sugar||1 1⁄2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Country style pork spareribs||4 Pound, cut up|
|Orange marmalade||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3649 Calories from Fat 924
% Daily Value*
Total Fat 102 g157.6%
Saturated Fat 36.4 g181.8%
Trans Fat 0.8 g
Cholesterol 1342.5 mg
Sodium 9385.6 mg391.1%
Total Carbohydrates 282 g94%
Dietary Fiber 4.7 g18.7%
Sugars 231.3 g
Protein 387 g773.4%
Vitamin A 4.7% Vitamin C 132.2%
Calcium 55.1% Iron 108%
*Based on a 2000 Calorie diet
Place ribs in plastic bag (on tray or shallow dish), add marinade; close bag.
Let stand at room temperature 2 hours, turning bag several times.
Drain ribs, reserving 1/2 cup marinade.
Place ribs in 2 quart oblong baking dish.
Bake in Radarange oven 38 minutes.
Turn dish completely around after the first 10 minutes.
Bake 10 minutes more.
Drain off excess juices.
Turn dish around again.
Cook 10 minutes; add the reserved marinade to orange marmalade, baste on ribs.
Turn dish and cook 8 minutes more.