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"This is one of the only dishes that both of my young boys love - they even come back for seconds," shares June Ross of Belmont, North Carolina.
Nutritional Facts 1 serving equals 441 calories, 20 g fat (7 g saturated fat), 129 mg cholesterol, 858 mg sodium, 22 g carbohydrate, trace fiber, 40 g protein.
Originally published as Chinese Pork Ribs in Quick Cooking September/October 2002, p49
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Reviewed on Aug. 16, 2012 by taylords8264
It was very easy and delicious
It was easy and delicious
Reviewed on Apr. 04, 2012 by stinkybabysmom
what are instructions for cooking in oven?
Reviewed on Jan. 09, 2012 by mythyagain@yahoo.com
Makes the meat very tender.
Reviewed on Nov. 02, 2009 by bmbadgley
I used boneless beef short ribs with good results. Added 1/2 tsp. ground ginger and used teriyaki sauce instead of the soy/ketchup. At the end, I thickened the liquid with a mixture of cornstarch/cold water. The family ate it up!
Reviewed on Oct. 06, 2008 by SymCan
Another version uses teriyaki sauce in place of the soy (eliminate the ketchup) for a slightly spicier and gingery taste
Reviewed on Aug. 23, 2008 by whuffins
I have made a recipe like this for years. To spice it up add 1/2 teaspoon (or more) of Madras Curry powder. Note: If you add 1/4 cup of orange juice it works well covered in a 325 degree oven. Yummy
Reviewed on Aug. 22, 2008 by Linda LK
Ohhh...I have got to try this one!!
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