Pork Spareribs (Paprika Tomato Sauce)

Chef Jill Sandique distributed this family recipe at a cooking demo over at the Maya Kitchen. My female child came to this demo for me since I was at a seminar in Tagaytay. According to Chef Jill, she inquired loyal family cook, Carmen “Menchie” Sanchez to teach her this recipe. This recipe, although, is a variation from the initial which benefits pork cut up. Try utilising lamb chops, too!

Ingredients:

12 to 16 parts pork spareribs, about 3 kgs. (can alternate for pork chops)

2 tablespoons Lea and Perrins Worcestershire sauce

2/3 cup Heniz Tomato Ketchup

1/2 teaspoon Lea and Perrins warm Pepper dressing, or more

3 tablespoons Heniz White or Apple Cider Vinegar

1/2 cup Mayonnaise

3 tablespoons minced garlic

1 large onion, chopped

1 1/2 tablespoons sugary Spanish paprika

2 tablespoons soy dressing, or more

2 tablespoons sugar, or more

3 cups water

saline, to flavour

Procedure:

1. location pork spareribs, Lea and Perrins Worcestershire dressing, Heinz Tomato Ketchup, Le and Perrins warm Pepper Sauce, Heinz White or apple fruit Cider Vinegar and the rest of the ingredients in a pot. location over high blaze and convey to a boil.

2. Cover vessel with a lid and smaller heat to a simmer.

3. prepare food for 40 to 50 minutes, or until beef is fork-tender.

4. eliminate top and simmer for another 8 to 10 minutes, or until the dressing is slightly condensed. time of the year with saline.

3. Transfer the spareribs to a serving platter. assist hot.

Yield: 6 to 8 servings

groundwork time: 15 minutes

Cooking time: 40 to 50 minutes

tilt: The bowl flavours better when assisted the next day.