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5 lb Pork spareribs
1/4 c Sugar
3 tb Garlic; minced
3 tb Lemon juice
2 1/2 tb Coriander; ground
1 ts Dried red hot chilies; crush
1 ts Salt
1/3 c Water
Trim excess fat off ribs. Cut ribs apart between bones. In a 14- by 17-in Bake, covered, in a 400 degree oven until meat is almost tender when pierced.
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