Margery's Unconditional Spareribs

Margery er fra Boston og har bidratt med en masse egensnekrede oppskrifter. Jeg skal prøve å gjengi noen av dem. Jeg lar være å oversette med fullt overlegg.

The basics:
About 3 kilos “tynnribbe” without backfat and skin, in pieces.
2 nice onions, sliced thin.
About one and a half tablespoons salt on the bottom of pan (baking pan). Onions on salt.
Water (about half a liter)
Lay out ribs. MSG on ribs.
Bake 150˚ C 30 min. or more. Turn in the process. About every 10 minutes.

Marinade on ribs (be generous):
5 large tablespoons ketchup
4-5 large tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1-2 teaspoons garlic powder
3 large tablespoons sherry, port, or masala
½ teaspoon ground ginger
Fresh-ground black or white pepper
2-3 large tablespoons honey

Smear the meat with the marinade and bake at 150-175˚ C one hour or more. Gets nice and gooey.

Serve with white rice, mandarine oranges + pineapple cubes, and butter lettuce or Chinese cabbage.