Portuguese Spare Ribs In Garlic Wine Recipe
Would you like to try a fabulous Portuguese Spare Ribs In Garlic Wine recipe? A good way to use up Pork is to make some irresistible Portuguese Spare Ribs In Garlic Wine. This Portuguese Spare Ribs In Garlic Wine is so tasty that I cannot resist serving it as a Side Dish often. The European Portuguese Spare Ribs In Garlic Wine is a delight to serve and enjoy. This Portuguese Spare Ribs In Garlic Wine recipe is sure to sweep you off your feet!
Ingredients
4 pounds country-style spareribs
1 cup cider vinegar
3 cups water
1/2 cup dry white wine
2 teaspoons each crushed whole coriander and crushed whole cumin
5 to 6 cloves garlic
1/4 teaspoon cayenne
2 teaspoons salt
1/2 cup water
4 to 6 tablespoons water
Directions
Put spareribs in a deep non-metal bowl.
Blend together vinegar, 3 cups water, wine, coriander, cumin, garlic cloves (slightly broken), cayenne, and salt.
Pour liquid over pork.
Cover and refrigerate for 4 days; turn meat in marinade several times during this period.
On the fourth' day, remove meat from marinade and let drain for about 30 minutes.
Discard all liquid.
Arrange meat in a single layer in a roasting pan and add 1/2 cup water.
Bake uncovered in a 350° oven for 2 hours.
Remove to a serving platter.
Skim as much fat as possible from drippings, then add 4 to 6 tablespoons water to pan and bring to a boil, scraping free all the browned particles.
Blend together vinegar, 3 cups water, wine, coriander, cumin, garlic cloves (slightly broken), cayenne, and salt.
Pour liquid over pork.
Cover and refrigerate for 4 days; turn meat in marinade several times during this period.
On the fourth' day, remove meat from marinade and let drain for about 30 minutes.
Discard all liquid.
Arrange meat in a single layer in a roasting pan and add 1/2 cup water.
Bake uncovered in a 350° oven for 2 hours.
Remove to a serving platter.
Skim as much fat as possible from drippings, then add 4 to 6 tablespoons water to pan and bring to a boil, scraping free all the browned particles.
