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1 1/4 c TOMATO JUICE 2 tb ONION, FINELY GRATED
2 tb SOY SAUCE 1 c VEGETABLE OIL
3/4 c VINEGAR 3/4 c SUGAR
1 ts DRY MUSTARD 6 lb SPARERIBS
1 tb WORCESTERSHIRE SAUCE
6 servings
Combine All Ingredients, Except The Ribs, In A Blender Or Large Lidded
Jar, And Blend Or Shake Until Mixture Is Well Combined. Place The Ribs In
A Shallow Pan And Cover Them With The Sauce. Cover The Pan With Aluminum
Foil And Marinate, At Room Temperature For Several Hours. Preheat The Oven
To 3500f. Leave The Foil In Place And Bake The Ribs For 45 Minutes.
Uncover The Pan And Bake For Another 30 - 40 Minutes. Serve, In Cut
Portions Of Two To Three Ribs.
2 tb SOY SAUCE 1 c VEGETABLE OIL
3/4 c VINEGAR 3/4 c SUGAR
1 ts DRY MUSTARD 6 lb SPARERIBS
1 tb WORCESTERSHIRE SAUCE
6 servings
Combine All Ingredients, Except The Ribs, In A Blender Or Large Lidded
Jar, And Blend Or Shake Until Mixture Is Well Combined. Place The Ribs In
A Shallow Pan And Cover Them With The Sauce. Cover The Pan With Aluminum
Foil And Marinate, At Room Temperature For Several Hours. Preheat The Oven
To 3500f. Leave The Foil In Place And Bake The Ribs For 45 Minutes.
Uncover The Pan And Bake For Another 30 - 40 Minutes. Serve, In Cut
Portions Of Two To Three Ribs.