Subj : Weekend projects
To : SEAN DENNIS
From : JIM WELLER
Date : Wed Jul 06 2022 22:07:00
-=> Quoting Sean Dennis to Jim Weller <=-
SD> Moose burgers: sounds as Canadian as hockey and maple syrup.
We let Alaska and Maine have a few of them.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Spareribs in Sour Orange Sauce
Categories: Pork, Ribs, Chilies, Sauces, Fruit
Yield: 4 Servings
1/4 c Chili powder
2/3 c Orange juice
1/4 c Olive oil
2 tb Fresh lime juice
2 cl Garlic, peeled, crushed
2 ts Ground cumin
2 tb Minced orange zest
1 ts Dried oregano; crumbled
1 ts Salt
3 lb Spareribs
In a glass jar, stir together the chili powder, orange juice,
olive oil, lime juice, garlic, cumin, orange zest, oregano and
salt. (I whizzed dried orange peels into dust in my spice blender
for this.) Set aside for now.
Cut the ribs into one rib segments. Lay the ribs in a single layer
in a large shallow baking pan.
Position a rack in the upper third of the oven and bake them at
250 F, meaty-side down, for 30 minutes. Turn the ribs over and
bake them another 30 minutes. Add the sauce, turn up the heat to
300 and braise the ribs for another thirty minutes, turning once.
The sauce should thicken and coat the ribs which should be now be
browned. Add a little water if the sauce looks like it is going to
dry out and burn.
Afterwards, scrape up the pan residue with a 1/2 cup of boiling
water and add to any leftover sauce. Save this to warm up leftover
cooked ham in or drizzle over roasted chicken thighs!
Adapted from a marinade found in The El Paso Chile Company's Texas
Border Cookbook
Jim Weller
MMMMM
Cheers
Jim
... My keen interest in food is in a spirit of high adventure.
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