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Gathered
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Offset stick burner — traditional low-and-slow barbecue smoking
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
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Cut spareribs into serving size pieces. Sprinkle with salt and pepper. Place on rack in shallow baking pan. Roast in 400° oven for 15 minutes. Turn and brown other side. Drain fat and put ribs in slow cooker. Combine bouillon with brown sugar and soy sauce. Pour over ribs. Cover and cook on low for 6 to 8 hours. Turn control to high. Add onion and dissolve cornstarch in small amount of cold water. Stir into pot. Cover and cook on high another 10 to 15 minutes or until slightly thickened. Stir in oranges and green pepper; cover and cook 5 minutes. Serve over cooked rice or crisp Chinese noodles.