ORANGE GLAZED SPARERIBS
4 pounds sparerib cutlets, 1/4 cup orange juice, 1/2 cup low sodium soy sauce, 1/2 teaspoon ground ginger, 2 garlic cloves, minced, 1/2 teaspoon pork bouillon, 1/8 teaspoon black pepper, 3 oranges, cut into wedges.
Get out the skillet, add 1/2 cup shortening, heat to 450 degrees. Lightly season the ribs with salt, pepper and granulated garlic. Dust the ribs with seasoned self-rising flour, shake off the excess flour. Add the cutlets to the oil and fry to golden brown on both sides. Remove from skillet add them to a shallow roasting pan. Time to make the glaze. In a saucepan, combine the orange juice, soy sauce, ginger, garlic, bouillon, and pepper stir together well and cook for about 5 minutes, remove from heat, pour enough sauce over the cutlets to get them wet but not juicy, put the pan in a 350 degree oven, heat up the meat. Set the rest of the sauce aside for dipping.
DINNER IS SERVED: Orange glazed spareribs served with a fish soup, a simple salad, coconut fried rice and orange wedges.