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Chinese-Style Spareribs




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Chinese-Style Spareribs

1/2 c Butter or Margarine

1 ea Med. Clove Garlic *

1 ea Env. Soup Mix **

16 oz (1 Can) Tomato Puree

1/2 c Brown Sugar

1/4 c Imported Soy Sauce ***

1/4 c White Vinegar

1/4 c Chili Sauce

5 lb Spareribs ****

* Garlic Clove should be finely chopped.

** You can use the following soup mixes in this recipe: Onion, Onion- Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes.

*** For best Taste use the Imported Soy sauce. Domestic can be used but will not taste as good.

**** Country style spareribs can be used, but baby back ribs are the best.

Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done.

Makes about 12 Appetizer or 7 main dish servings.

 

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