2 tbsp sugar
1 tbsp dry sherry
3 tbsp hoisin sauce
1/2 tsp finely chop garlic
1 dash salt optional
1/2 cup ketchup
3 lb pork back finger ribs cut 1 inch wi, de by 3 inch long
A Recipe for
Barbecued Baby Back Ribs
Food is an important part of a balanced diet. |
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Without rice, even the cleverest housewife cannot cook. |
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I don't even butter my bread; I consider that cooking. |
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This Recipe for Barbecued Baby Back Ribs is one of thousands in the Recipes-to-go Meat Cookbook.
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The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
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This is a recipe for Barbecued Baby Back Ribs from the recipe cookbook of Recipes-to-go (Meat)
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
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Place ribs in nonreactive, plastic, bowl with a lid. In a separate
bowl, combine marinade ingredients; sugar, sherry, hoisin sauce,
garlic, salt (if desired) and ketchup. Mix well and spoon over ribs.
Place cover on bowl and shake to coat ribs thoroughly with marinade.
Place in refrigerator and marinate for 4 hours or longer. Shake once
or twice while marinating to coat again.
To avoid mess, cover cookie sheet with aluminum foil. Take ribs from
refrigerator and shake to coat again. Place ribs on their sides on
cookie sheet. Don't crowd, or they won't be crispy. Bake at 350
degrees for 30 minutes. Turn over with tongs and bake additional 20-
30 minutes. Check carefully last 10 minutes of baking to prevent
burning.
Serves: 6
Barbecued Baby Back Ribs Recipe brought to you by Recipes To-Go