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This is a recipe I picked up while in Panama.
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It is for Spareribs used as an appetizer but I have the same recipe with only the meat changed to pork chops.
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Then it is a dinner meat.
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It is good either way.
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I included the original recipe in Spanish and my interpretation in English.
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Have the rack of ribs cut in 3 parts lengthwise.
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Then divide each part into individual ribs.
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Arrange in a baking dish.
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Separately, mix the molasses with the prepared mustard; add in the remaining ingredients and mix all well.
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Paint the ribs with the sauce.
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Bake at 350F, for 1 1/2 hour, basting frequently with the rest of the sauce.
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To Serve, drain well on absorbent paper.
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Arrange in a chafing dish to keep warm.
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NOTES : If you like, prepared the ribs or possibly chops several days ahead of time and freeze.
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To serve, bake at 300F till warm.
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Approximately 1 hour.
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Haga cortar las costillas en 3 partes, a lo largo.
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Luego, divida cada parte in costillitas individuales.
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Coloquelas en un cecipiente de hornear.
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Aparte, lique la melaza con la mostaza preparada; aqada los ingredientes restantes y mizclelo todo bien.
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Pinte las costillas con salsa.
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Hornilas a 350F (180C) durante 1 1/2 hora, pintandolas frecuentemente con el resto de la salsa.
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Para servirlas, esczrralas antes, sobre papel absorbente.
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Colsquelas luego en una fuente de servir con brasero abajo, para conservarlas calientes.
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NOTES : Si quiere, puede hacer costillas o chuletas con varios dias de anticipacisn y congelaras.
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Para servirlas a 300F (150C) hasta que se calienten aproximadamente 1 hora.
