Coriander Spareribs
Yield
12 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
pork ribs
|
|
| ¼ | cup |
sugar
|
|
| 3 | tablespoons |
garlic
minced |
|
| 3 | tablespoons |
lemon juice
|
|
| 2 ½ | tablespoons |
coriander
ground |
|
| 1 | teaspoon |
red chili peppers
hot, dried |
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
pork ribs
|
|
| 59 | ml |
sugar
|
|
| 45 | ml |
garlic
minced |
|
| 45 | ml |
lemon juice
|
|
| 38 | ml |
coriander
ground |
|
| 5 | ml |
red chili peppers
hot, dried |
|
| 5 | ml |
salt
|
|
| 79 | ml |
water
|
|
Directions
Trim excess fat off ribs.
Cut ribs apart between bones. In a 14x17 inch pan, mix together sugar, garlic, lemon juice, coriander, chilies, salt, and water to make a paste.
Add ribs, stirring gently to coat with seasoning paste.
Cover and chill at least 4 hours or up to overnight.
Bake, covered, in a 400℉ (200℃). oven until meat is almost tender when pierced, about 1 hour.
Uncover and continue baking, stirring occasionally, until well browned, about 30 minutes.
Lift out of pan and serve hot.
