1 lg. slab of spare ribs or 3 pkgs. of spare rib tips
1 lg. onion, chopped
1 med. green pepper, chopped
1 1/2 c. flour
2 tbsp. adobo seasoning
2 tbsp. garlic powder
1 1/2 tsp. Gravy Master
2 tbsp. paprika
1 tsp. parsley
1/2 tsp. oregano
1 (5 qt.) pot
1 (8 qt.) pot
Veg. or corn oil
1 plastic bag
2 pkgs. sazon goya achiote

Ribs: Clean, remove excess fat and cut up ribs. Pat ribs dry with paper towel. In 5 quart pot fill with oil almost 1/2 way. Heat until hot. In plastic bag, add flour, adobo seasoning, paprika, garlic powder. Shake flour and seasoning to blend. Add ribs and batter. Shake off excess flour and insert in hot oil to deep fry.

After all ribs are fried until brown, drain on paper towel. In 8 quart pot put all ribs. Add onion, green pepper, gravy master, parsley, oregano and achiote. Fill pot with water just below level of ribs and boil medium-high flame. Stir now and then to make sure ribs do not stick. Let boil until gravy becomes thick, about 1 hour or until well done. Serve with rice and veggies.