Peking Spare Ribs Recipe
Ingredients
| Spareribs | 3 Pound, cut into pieces | |
| Dry mustard | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Orange juice | 1 Cup (16 tbs) | |
| Hot mustard | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4053 Calories from Fat 2896
% Daily Value*
Total Fat 323 g496.7%
Saturated Fat 121.3 g606.3%
Trans Fat 0 g
Cholesterol 1056 mg352%
Sodium 2102.3 mg87.6%
Total Carbohydrates 35 g11.8%
Dietary Fiber 0.75 g3%
Sugars 26.1 g
Protein 231 g462.6%
Vitamin A 9.9% Vitamin C 206.8%
Calcium 51.5% Iron 72.1%
*Based on a 2000 Calorie diet
Directions
Refrigerate 12 hours, turning bag over several times.
Arrange ribs and marinate in 2 quart oblong baking dish (they will overlap).
Brush lightly with half the prepared mustard.
Cover with plastic film wrap.
Cook in Radarange oven 15 minutes.
Turn ribs over; turn dish 180°.
Brush ribs with remaining prepared mustard.
Bake 10 minutes longer in oven.
Chef
