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Oriental Style Ribs
Makes 25 to 35 pieces
3 lb. rack of pork backribs — cut lengthwise, then across in thirds
1 cup chicken broth
8 tablespoon soy sauce
7 tablespoons brown sugar
2 scallions, chopped
Heat the Wok at 350ºF (175ºC). In a small bowl, combine broth, soy
sauce and sugar. Set aside. Brown ribs on all sides a few at a time.
Remove with wire strainer or slotted spoon, pausing over the Wok to
let excess fat drain.
When all ribs have been cooked, return to Wok. Lower Temperature
Control Knob to simmer. Pour in liquid mixture. Sprinkle with scallions.
Cook covered for 30 minutes, or until liquid is reduced and thick. Serve
with hot mustard and plum sauce.
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