Appetizers & Dips Cocktail Spare Ribs Serves 20 5 pounds fresh pork riblets ¼ teaspoon dry mustard 1 cup Ken Davis barbecue sauce 2 tablespoons red wine 2 tablespoons red wine vinegar 2 tablespoons sugar 3 cloves garlic, minced ½ teaspoon ginger ¼ cup soy sauce
Place ribs in shallow roasting pan. Combine remaining ingredients and pour over meat, coating well. Marinate overnight in refrigerator, turning the meat once or twice. Roast in 350-degree oven for 1¾ hour, basting occasionally. When slightly cooled, cut riblets into pieces. Serve warm. (I generally cook, then refrigerate, then reheat in 250-degree oven the next day, adding some additional barbecue sauce to keep them moist.) Jane Kinney
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