PORK SPARERIBS SOUTH OF THE BORDER
(Serves 5-6)

RIBS:
3-1/2 LBS. PORK SPARERIB
2 T.. VEGETABLE OIL
1 T. OLIVE OIL
3 MINCED CLOVES OF GARLIC
1 TSP. SALT
1/2 TSP. PEPPER
1 TSP. OREGANO
1 TSP. CHOPPED CELANTRO
1 LG. CHOPPED ONION
3 T. ORANGE JUICE
2-1/2 C. VERACRUZ SAUCE

VERACRUZ SAUCE:

3 T. BUTTER
1 MINCED CLOVE OF GARLIC
1 SMALL MINCED ONION
4 LARGE CHOPPED TOMATOES
1/2 TSP. SALT
1/8 TSP. BLACK PEPPER
1/2 C. CHOPPED GREEN OLIVES
4 T. CHOPPED CAPERS
1 T. CHOPPED, RINSED JALAPENO PEPPER.

 

 

RIBS:

TRIM FAT FROM SPARERIBS.
CUT INTO INDIVIDUAL RIBS.
PLACE IN SHALLOW BAKING PAN.
COMBINE OILS, GARLIC, SALT, PEPPER, OREGANO, CILANTRO, ONION AND ORANGE JUICE.
SPREAD OVER RIBS AND ALLOW TO STAND FOR THREE HOURS AT ROOM TEMPERATURE.
OVEN 350o
COVER RIBS WITH VERACRUZ SAUCE AND BAKE FOR 2 HOURS OR UNTIL TENDER.
TURN OCCASIONALLY WHILE BAKING.
SERVE WITH ADDITIONAL SAUCE.

VERACRUZ SAUCE:

HEAT BUTTER AND OIL IN A MEDIUM-SIZE SAUCEPAN.
ADD GARLIC AND ONION AND SAUTE UNTIL ONION IS SOFT.
ADD TOMATOES, SALT, PEPPER, OLIVES, CAPPERS AND JALAPENO.
STIR AND SIMMER FOR 2 MINUTES.
MAKES 3-1/2 C.