| How To Cook: |
|
|
1. Mix all the ingredients except the spareribs. Cut the spareribs into serving-size pieces and brush well on both sides with the marinade.
|
2. Put on a microwave oven-proof roasting rack in a rectangular casserole or on inverted saucers in the casserole if a roasting rack is not available.
|
3. Cook, covered loosely with wax paper, for 20 minutes in the microwave oven. Turn the meat over and brush with any remaining marinade.
|
4. Again, cover loosely with the wax paper and continue cooking in the microwave oven for 20 minutes more.
|
5. Drain off any marinade and juices in the bottom of the dish. Spoon or pour off the excess fat.
|
6. Again, brush the meat with the marinade and cook, uncovered, 5 minutes more. Cover loosely with foil and let stand 10 to 15 minutes before serving.
|
|
NOTE:
|
|
Because of the high sugar content of the marinade and the high fat content of the meat, this dish browns beautifully.
|
| |
