in an Orange Apricot Sauce

Adriana asked the butcher to cut the three kilos (about 6.5 pounds) of ribs into 3 or 4 inch lengths.

She is cooking the ribs in two batches -- one in a frying pan on the stove top, the other in an electric skillet.

She begins by seasoning the ribs with liberal amounts of black pepper and powered onion and garlic.

The cooking begins with browning meat over high heat.  Then the heat is turned down to a simmer with the pan covered for about 45 minutes.

The sauce is one cup of freshly squeezed orange juice mixed with half a jar of apricot marmalade.

She pours the sauce over the ribs and then sprinkles 1/4 cup of sugar.

She stirs well and replaces the cover for about 15 minutes at a low simmer.

What more can I say?  The eating was great!

If you wish to write to Adriana Rosales you may send an e-mail to AdrianaR@rollybrook.com