Spareribs with Raspberry Barbecue Sauce
4 lb. pork spareribs, cut in 3- or 4-rib sections
Cold water
3 oz. pkg. raspberry-flavored gelatin
1 c. boiling water
12 oz. bottle tomato chili sauce
2 Tbsp. vinegar
2 tsp. soy sauce
1/2 tsp. minced garlic
5 drops hot-pepper sauce
Put ribs in large saucepot with cold water to cover. Bring to boil, reduce heat and simmer uncovered 30 minutes or until meat can be pierced easily with a fork. Remove ribs, drain and cool. Meanwhile in a large bowl, dissolve gelatin in the boiling water; stir in remaining ingredients (you'll have 3 3/4 cups sauce). Place ribs in double plastic bag; add 1 cup sauce. Turn a few times to coat. Close bags and refrigerate, turning bags occasionally, 6 hours or up to 2 days. Drain meat; reserve sauce. Place ribs, meaty side up, on rack in broiler pan. Broil at least 5 inches from heat source, brushing 4 times with reserved sauce and turning ribs once, for 30 minutes or until meat is a reddish brown. Cut between ribs into serving-size portions.
Serves 4 with 2 3/4 cups of extra barbecue sauce. Leftover sauce keeps well refrigerated for up to three weeks.
Source: American Women's Club of Korea, "Passing Through Cookbook," 1987
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4 lb. pork spareribs, cut in 3- or 4-rib sections
Cold water
3 oz. pkg. raspberry-flavored gelatin
1 c. boiling water
12 oz. bottle tomato chili sauce
2 Tbsp. vinegar
2 tsp. soy sauce
1/2 tsp. minced garlic
5 drops hot-pepper sauce
Put ribs in large saucepot with cold water to cover. Bring to boil, reduce heat and simmer uncovered 30 minutes or until meat can be pierced easily with a fork. Remove ribs, drain and cool. Meanwhile in a large bowl, dissolve gelatin in the boiling water; stir in remaining ingredients (you'll have 3 3/4 cups sauce). Place ribs in double plastic bag; add 1 cup sauce. Turn a few times to coat. Close bags and refrigerate, turning bags occasionally, 6 hours or up to 2 days. Drain meat; reserve sauce. Place ribs, meaty side up, on rack in broiler pan. Broil at least 5 inches from heat source, brushing 4 times with reserved sauce and turning ribs once, for 30 minutes or until meat is a reddish brown. Cut between ribs into serving-size portions.
Serves 4 with 2 3/4 cups of extra barbecue sauce. Leftover sauce keeps well refrigerated for up to three weeks.
Source: American Women's Club of Korea, "Passing Through Cookbook," 1987
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