Spareribs with Ginger Plum Sauce
Source of Recipe
"The Appetizer Cookbook"
* Exported from MasterCook *
Spareribs with Ginger Plum Sauce
Recipe By : Frederick E. Kahn, M.D.
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean spareribs
1/3 cup soy sauce*
5 tablespoons brown sugar
1 tablespoon cornstarch
2 tablespoons vinegar
5 tablespoons candied ginger -- chopped fine
1 garlic clove -- chopped fine
1/2 cup Chinese plum sauce
1/2 cup apricot jam
1/2 cup applesauce
2 tablespoons mustard
Bring a large pot of salted water to a boil. Add spareribs and simmer about 1 hour, until meat is tender and bones pull out easily. Remove the bones and cut meat into 1-inch strips. Combine the soy sauce, sugar, cornstarch, vinegar and 3 tablespoons ginger. Blend half this mixture with the chunks of meat. Spread on a roasting pan and place under the broiler. Leave broiler door open. As soon as the mixture is browned, turn the meat and pour over remaining half of mixture. When the second side is brown, remove from pan and drain on paper towels. Chill in refrigerator overnight.
Combine plum sauce, apricot jam, applesauce, and mustard. Serve meat on toothpicks accompanied by the sauce.
*Judi's Note: Use low-sodium soy sauce.
Source:
"The Appetizer Cookbook"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"
Yield:
"1 dozen"
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