Yield: 6 to 8 servings Preparation Time: 15 minutes Cooking Time 40 to 50 minutes
12 to 16 pieces pork spareribs, about 3 kilograms 2 tablespoons Lea and Perrins Worcestershire Sauce 2/3 cup Heinz Tomato Ketchup ½ teaspoon Lea and Perrins Hot Pepper Sauce, or more 3 tablespoons Heinz White or Apple Cider Vinegar ½ cup mayonnaise 3 tablespoons minced garlic 1 large onion, chopped 1½ tablespoons sweet Spanish paprika 2 teaspoons soy sauce, or more 2 tablespoons sugar, or more 3 cups water salt, to taste
Pork Spareribs with Paprika Tomato Sauce Recipe
1. Place pork spareribs, Lea and Perrins Worcestershire Sauce, Heinz Tomato Ketchup, Lea and Perrins Hot Pepper Sauce, Heinz White or Apple cider Vinegar and the rest of the ingredients in a pot. Place over high fire and bring to a boil.
2. Cover pot with a lid and lower heat to a simmer. Cook for 40 to 50 minutes, or until meat is fork-tender. Remove lid and simmer for another 8 to 10 minutes, or until the sauce is slightly thickened. Season with salt.
3. Transfer the spareribs to a serving platter or bowl. Serve hot with steamed rice…
It taste like Adobo at first but as you eat it, you will notice a different flavor that will surely make you crave for more rice:)
Yield: 6 to 8 servings Preparation Time: 10 to 15 minutes Cooking Time: 30 to 40 minutes
I whole chicken, about 1¼ to 1½ kilograms 1 teaspoon Lea and Perrins Worcestershire Sauce 1 teaspoon garlic powder ½ teaspoon ground black pepper ½ cup butter 2 cups chopped onion 3 cups chicken stock 1 tablespoon browning agent or caramel color, as needed 1 tablespoon sugar, or more 4 to 6 tablespoons Bourbon whiskey 1 tablespoon lemon juice 2 teaspoons grated lemon zest ½ cup chopped scallions 3 tablespoons chopped parsley 2 tablespoons arrowroot powder or cornstarch 2 tablespoons water, to dissolve the starch salt, to taste 6 to 8 cups cooked rice
1. Cut chicken into serving pieces. Wash with cold water and pat dry with paper towel. Put chicken in a bowl. Add Lea and Perrins Worcestershire Sauce, garlic powder, salt and pepper. Cover bowl with plastic wrap and refrigerate for 30 minutes to 1 hour.
2. Preheat oven to 350°F. Transfer marinated chicken to a baking tray and roast for 30 to 40 minutes or until done.
3. Meanwhile, melt the butter in a sauté pan. Cook the onion for 5 minutes. Add the chicken stock, browning agent or caramel color, and sugar. Bring to a boil then add the Bourbon whiskey, lemon juice and lemon zest.
Jill F. Sandique, November 2009
4. Simmer until sauce is slightly thickened. Add half of scallions and parsley.
5. Dissolve arrowroot powder or cornstarch in water. Add to sauce. Boil for 1 minute then remove from heat.
6. Put rice in a serving bowl. Top with roast chicken. Pour sauce over chicken and garnish with the remaining scallions and parsley. Serve hot.