Chinese Spareribs Recipe
5 lbs. Spareribs (baby back ribs are the best to be used in this recipe)
1 Env. of Soup Mix (You can use either of the ff soup mixes: Beefy-Onion, Beefy-Mushroom, Onion-Mushroom and Onion)
1/2 cup of margarine or butter
16 ozs. (A Can) of Tomato Puree
1 Med. chopped finely clove of garlic
1/4 cup of Imported Soy Sauce (You can use domestic but the taste is not that good)
1/4 cup of White Vinegar
1/2 cup of Brown Sugar
1/4 cup of Chili Sauce
Oven should be preheated to around 375′ F. On a big saucepan, butter should be melted then cook with the soup mix of your choice and the garlic on medium flame until the garlic turns golden.
Add in vinegar, chili sauce, sugar, soy sauce and pureed tomato and bring this mixture to boiling point and continue to cook it simmering and stirring it occasionally for 15 mins.
Get a baking pan and line it all over with some aluminum foil then arrange the spareribs with the meaty sides facing up & bake for 20 mins.
Brush the ribs with the sauce generously and continue with baking it still with the meaty sides facing up then occasionally brush it with the remainder of the sauce. Cook for 50 mins. more or just until the ribs are already done.
This recipe makes around 12 portions if served as appetizers or around 7 portions if served as main dishes.
