Peking Spare Ribs Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Spareribs3 Pound, cut into pieces
 Dry mustard2 Teaspoon
 Sugar1 Teaspoon
 Orange juice1 Cup (16 tbs)
 Hot mustard1 Tablespoon
 Soy sauce1 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

Put ribs, with everything except prepared mustard, into a large heavy plastic bag to marinate.
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.
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