Spareribs with Chile-Spiced Pork Sausage from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela
The town of Otatitlán, on the papaloapan river only a few miles from the Veracruz-Oaxaca state border, is an out-of-the-way site renowned for nothing except the image of the Black Christ in the...
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Ingredients
- 1 cup freshly squeezed lime juice
- 2 tablespoons lard, preferably home-rendered, or vegetable oil
- 1 pound Chile-Spiced Pork Sausage or commercial Spanish-style chorizo, in links
- 3 tablespoons Maggi sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon coarsely ground black pepper
- 1 2- pound slab baby back pork ribs, cut into individual ribs
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