Sunday Supper: Mexican-Style Spareribs
- January 11, 2013 - 2:56 PM
Note: If you have time, marinate the ribs overnight. From "The Good Housekeeping Cookbook," by the editors of Good Housekeeping magazine.
• 1 c. firmly packed fresh cilantro leaves and stems
• 1/2 small onion, thinly sliced
• 4 garlic cloves, crushed with garlic press
• 1 pickled jalapeño chile
• 1/2 c. fresh lime juice
• 1/4 c. fresh orange juice
• 1/4 c. tequila
• 1 tbsp. olive oil
• 2 tbsp. sugar
• 1/2 tsp. dried oregano
• 3 lb. pork spareribs
Preheat oven to 350 degrees.
In a blender, combine cilantro, onion, garlic, pickled jalapeño, lime and orange juices, tequila, oil, sugar and oregano, and purée until smooth.
Place spareribs in nonreactive roasting pan just large enough to hold them in a single layer. Pour cilantro mixture over ribs, turning to coat well.
Roast, turning ribs twice, for 90 minutes. Raise oven heat to 450 degrees and roast ribs until very tender and richly colored, about 20 minutes longer.
Transfer ribs to warm platter. Skim and discard fat from sauce remaining in pan and spoon sauce over ribs.
© 2013 Star Tribune