Mexican Spareribs Recipe
Ingredients
| 6 pounds pork spareribs, cut in serving-size pieces | ||
| 1 16-ounce can tomatoes, cut up | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| 1 to 2 tablespoons finely chopped, seeded, canned hot chili peppers | ||
| Olive oil | 1 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Ground pepper | 1 Dash | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place ribs, meaty side down, in shallow roasting pan.
Sprinkle with salt and pepper.
Roast uncovered in 450° oven for 30 minutes.
Remove meat from oven; drain off excess fat.
Turn ribs meaty side up.
Lower oven temperature to 350°; continue roasting, uncovered, for 30 minutes.
Spoon Spicy Tomato Sauce over ribs.
Roast 20 minutes longer.
Sprinkle with salt and pepper.
Roast uncovered in 450° oven for 30 minutes.
Remove meat from oven; drain off excess fat.
Turn ribs meaty side up.
Lower oven temperature to 350°; continue roasting, uncovered, for 30 minutes.
Spoon Spicy Tomato Sauce over ribs.
Roast 20 minutes longer.
Chef
