California Pork Ribs

Name: California Pork Ribs
Yield: 14
Ingredients: 4 cups of dry white wine; 2 cups of orange juice; 1/2 cup of olive oil; 2 tablespoons of salt; 1 tablespoon of mustard; 2.7 kg of pork ribs; 5 crushed garlic cloves; 2 medium-sized onions, chopped coarse; 1 can of pineapple in syrup (490g); 1 can of figs in syrup (400g); 1 can of peaches in syrup (450g)

1
4 cups of dry white wine
2
2 cups of orange juice
3
1/2 cup of olive oil
4
2 tablespoons of salt
5
1 tablespoon of mustard
6
2.7 kg of pork ribs
7
5 crushed garlic cloves
8
2 medium-sized onions, chopped coarse
9
1 can of pineapple in syrup (490g)
10
1 can of figs in syrup (400g)
11
1 can of peaches in syrup (450g)

Ingredients

1
4 cups of dry white wine
2
2 cups of orange juice
3
1/2 cup of olive oil
4
2 tablespoons of salt
5
1 tablespoon of mustard
6
2.7 kg of pork ribs
7
5 crushed garlic cloves
8
2 medium-sized onions, chopped coarse
9
1 can of pineapple in syrup (490g)
10
1 can of figs in syrup (400g)
11
1 can of peaches in syrup (450g)

Directions

1
The night before, blend the garlic and onion in a food processor
2
Add the orange juice, wine, olive oil, and salt
3
Mix well
4
Place the pork ribs in a large bowl and pierce them with the tip of a knife
5
Brush with the marinade
6
Cover with plastic wrap and refrigerate
7
The next day, preheat the oven to high heat
8
Place the pork ribs and their marinade in a baking dish
9
Cover with aluminum foil
10
Bake for 2 hours
11
Remove the foil and continue baking, basting occasionally, until golden brown and tender
12
Drain the fruit syrups
13
In a large skillet, combine the pineapple with its syrup, figs with their syrup, peaches with their syrup, and mustard
14
Cook over high heat until it starts to simmer
15
Remove from heat and strain the syrup
16
In a large serving dish, place the pork ribs
17
Brush with their own sauce and serve with the fruits.