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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cantonese Spare Ribs

Date Added: January 04, 2014

Ingredients:

1/2 Cup Soy Sauce 1/2 Cup Soy sauce or tamari, reduced-sodium kind
1/2 Cup Ketchup 1/2 Cup Ketchup (family size bottle)
1/2 Cup Dry Sherry 1/2 Cup Medium-dry sherry
3/4 Cup Sugar 3/4 Cup Sugar
1 Ginger 1 Peeled minced ginger (1& quot
1 Unit Clove Of Garlic 1 Unit Clove Of Garlic minced
1 Teaspoon Salt 1 Teaspoon Salt (to taste)
4 Unit Ribs 4 Unit Whole racks baby back ribs
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Directions:

1. Whisk together marinade ingredients.

2. Put ribs in shallow bowl with marinate at least 3 hours or overnight.

3. Preheat oven to 325 degrees Line bottom of broiler pan with foil.

4. Fill with water to just below broiler rack. Drain marinate from ribs into small sauce pan.

5. Bring to boil and let let simmer, covered for three minute.

6. Remove from heat. Place ribs on broiler rack and bake 45 - 60 minutes, basting occasionally.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, MSG, Sulfites, Garlic, Natural Sweeteners, Alcohol, Beef allergies.
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