Instructions: This is a recipe I picked up while in Panama. It is for Spareribs used as an appetizer but I have the same recipe with only the meat changed to pork chops. Then it is a dinner meat. It is good either way. I included the original recipe in Spanish and my interpretation in English.

Have the rack of ribs cut in 3 parts lengthwise. Then divide each part into individual ribs. Arrange in a baking dish. Separately, mix the molasses with the prepared mustard; add the remaining ingredients and mix all well.

Paint the ribs with the sauce. Bake at 350F, for 1 1/2 hour, basting frequently with the rest of the sauce. To Serve, drain well on absorbent paper. Arrange in a chafing dish to keep hot.

NOTES : If desired, prepared the ribs or chops several days ahead of time and freeze. To serve, bake at 300F until hot. Approximately 1 hour.

Haga cortar las costillas en 3 partes, a lo largo. Luego, divida cada parte in costillitas individuales. Coloquelas en un cecipiente de hornear.

Aparte, lique la melaza con la mostaza preparada; aqada los ingredientes restantes y mizclelo todo bien. Pinte las costillas con salsa. Hornilas a 350F (180C) durante 1 1/2 hora, pintandolas frecuentemente con el resto de la salsa. Para servirlas, esczrralas antes, sobre papel absorbente.

Colsquelas luego en una fuente de servir con brasero abajo, para conservarlas calientes.

NOTES : Si quiere, puede hacer costillas o chuletas con varios dias de anticipacisn y congelaras. Para servirlas a 300F (150C) hasta que se calienten aproximadamente 1 hora.

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