Plantation Spare ribs Recipe
Ingredients
| Sorghum | 1/2 Cup (16 tbs) | |
| Prepared mustard | 1/4 Cup (16 tbs) | |
| Vinegar | 1/4 Cup (16 tbs) | |
| 2 tablespoons | ||
| Worcestershire sauce | ||
| Salt | 1/2 Teaspoon | |
| 1/2 teaspoon bottled hot pepper sauce | ||
| Pork spare ribs | 4 Pound | |
Directions
In small saucepan blend sorghum into mustard; stir in the vinegar, Worcestershire sauce, salt, and hot pepper sauce.
Bring to boiling.
Place spareribs, meaty side down, in shallow roasting pan.
Roast at 450° for 30 minutes.
Remove pan from oven; drain off excess fat.
Turn ribs meaty side up.
Reduce oven temperature to 350°; roast till tender, about 1 hour more.
During the last 30 minutes of roasting, baste frequently with sorghum mixture.
Garnish with parsley sprigs and candied kumquats, if desired.
Bring to boiling.
Place spareribs, meaty side down, in shallow roasting pan.
Roast at 450° for 30 minutes.
Remove pan from oven; drain off excess fat.
Turn ribs meaty side up.
Reduce oven temperature to 350°; roast till tender, about 1 hour more.
During the last 30 minutes of roasting, baste frequently with sorghum mixture.
Garnish with parsley sprigs and candied kumquats, if desired.
Chef
