Shelly's Recipe

MAHOGANY SHORT RIBS

Category: Ribs

3 lbs pork spareribs, cut into serving-size pieces
1 cup teriyaki sauce
1 cup prune juice
1 cup water
1/2 tsp whole black peppercorns

Place the meat in a lidded container and cover with a mixture of the teriyaki sauce and prune juice. Cover and refrigerate overnight or up to 1 day. Remove the ribs from the marinade, and set aside.

In a large pot over medium-high heat, combine the marinade, water and peppercorns. Bring the mixture to a boil, then reduce the heat to medium-low, add the meat and cover. Cook for 2 hours, or until the meat is very tender or falls away from the bone.

Transfer the cooked short ribs to a platter. Increase the heat to medium-high and cook the sauce for 5 minutes, or until it is syrupy. Pour it over the meat, and serve hot. To reheat, remove any congealed fat from the top of the sauce and slowly warm the ribs in the liquid. Serves 4