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Plantation Spareribs

1/2 c Sorghum
1/4 c Prepared mustard
1/4 c Vinegar
2 tb Worcestershire sauce
1/2 ts Salt
1/2 ts Bottled hot pepper sauce
4 lb Pork spareribs


In small saucepan blend sorghum into mustard; stir in the vinegar, Worcestershire sauce, salt, and hot pepper sauce. Bring to boiling. Place spareribs, meaty side down, in shallow roasting pan. Roast at 450 for 30 minutes. Remove pan from oven; drain off excess fat. Turn ribs meat side up. Reduce oven temperature to 350; roast till tender about 1 hour more. During the last 30 minutes or roasting, baste frequently with sorghum mixture. Garnish with parsley sprigs and candied kumquats, if desired.





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