Recipe for...Ribs with a Peach Ginger Sauce


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	Ribs with a Peach Ginger Sauce This recipe is rated : 0 Recipe Ingredients 5 lb pork spareribs, meaty Sauce: 1 tbsp peanut oil 1 1/2 tbl minced garlic 2 tsp minced fresh ginger 1/4 cup Dry Sherry 1 1/2 cup pureed peach pulp 2 tbsp tomato paste 1 tbsp light brown sugar 1 1/2 tbl fresh lime juice 2 tsp red wine vinegar 1 tbsp Worcestershire sauce 1 tbsp Dijon mustard 1 tsp 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. Make the barbecue sauce: heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the mirin and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring. Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight. Preheat the oven to 400 degrees. 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 Your Ad Here Excerpt from the wayback cook-book collection: In the morning add the grated rind and juice of the orange, seeded raisins, and walnuts, cut in small pieces. Cook slowly until thick. Store in a stone jar or pour into sterilized glasses. CRANBERRY MARMALADE 1 qt. cranberries. 1 cup sugar. 2 cups seeded raisins. 1 cup water. Place cranberries and water in a saucepan, cover and bring quickly to boiling point. As soon as they begin to soften, mash and then boil for three minutes. Press through a strainer. Wash and dry the raisins a
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