Recipe for...Ginger Peachy Ribs


Recipe for... ribs recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Ginger Peachy Ribs This recipe is rated : 0 Recipe Ingredients Serves 6. 5 pounds meaty pork spareribs Sauce 1 tablespoon peanut oil 1 1/2 tablespoons minced garlic 2 teaspoons minced fresh ginger 1/4 cup dry sherry 1 1/2 cups pureed peach pulp 2 tablespoons tomato paste 1 tablespoon light brown sugar 1 1/2 tablespoons fresh lime juice 2 teaspoons red wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1 teaspoon Chinese chile paste with garlic Salt and pepper, to taste Cooking Procedures Cut the ribs into individual portions and set aside in a large bowl. Sauce: Heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the sherry and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring occasionally. Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight. Preheat oven to 400 degrees F. Arrange the spareribs in a shallow baking pan and bake, brushing frequently with the remaining sauce, until the ribs are well browned, crisp, and cooked through, about 1 1/4 hours. Serve at once.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: Then mix it with bits of poultry, particularly liver, or whatever else of suitable accessories you wish to use. Serve it heaped up in a dish and dust over it some grated Parmesan cheese ; or you may also mix some of the cheese with the rice at the last moment. It always looks well to cut the meat in dice for this dish. It is excellent also made with pigeon or sweetbread, or both sweetbread and chicken. You may also add to the chicken, boiled ham and mushrooms cut either in little squares
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