With cold weather just around the corner for much of the country, the
following may be of interest.
Yes, it was posted some tikme ago.
4-6 lbs, Country Spare Ribs
1-3/4 Cups, Soy Sauce
1 Cup, Dark Brown Sugar
2 Tbl, Powdered Cinnamon
Mix the Soy, Sugar and Cinnamon until all are incorporated to provide
Put meat and marinade in a gallon size plastic bag and seal.
Make sure there is enough marinade to cover all the meat.
Place in reefer over night. (8-10 hrs minimum)
Remove meat from plastic bag and place on a rack, in an oven pan, with
fat side up, in a 400F oven for 20 minutes, then reduce heat to
225F-250F for about 75-80 minutes/pound of meat.
Retain excess marinade, pour in a 1 Qt pot and slowly bring to a boil,
then cool. (Do this carefully or you will caramelize the sugar.)
Boiling kills all the bad bugs in case you are curious.
This becomes the dipping sauce.
Remove meat from oven and allow to rest for about 15-30 minutes.
Slice ribs into 1/2" thick medallions, discarding any bones and
Place heated marinade in a serving cup in middle of serving platter.
Surround serving plate rim with medallions of meat cut as outlined
on the serving plate.
Drizzle marinade from serving dish on medallions of meet.
Serve with toothpicks.
A word of caution:
Get the hell out of the road before they run you over. <wink>
If I get my the sub-panel hot in my new (temp) shop in the morning (after I
finish the trench today for that $$$.$$ GF 8/3 w/g), I'm gonna try this
sooner than you think. Thanks!!
... something told me this morning, the _first_ time I tried to get out of
bed, that digging 18" deep trenches in clay at 65+ ain't for sissies! :(
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