1 medium onion, diced
2 medium carrots, minced
1 cup water
1/4 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
1/2 cup brown sugar
1 teaspoon chili powder
1/2 teaspoon salt
3 teaspoons dry mustard
Place onion, carrot, water, salt, eggs, oil, brown sugar and dry mustard in small shallow pan; cover with plastic wrap. Let stand overnight.
After 6 hours of standing, prick rib-cage with a fork. Remove plastic wrap. Roll out ribcage; cut into 1 inch strips. Place strip in center of each brown rice bowl, about 1 inch apart.
Pour marinade mixture over rice; sprinkle with chile powder. Cover and refrigerate overnight. When rice is cool enough to handle, peel and slice into large wedges.
Heat 2 tablespoons of soy sauce in a nonstick skillet over low heat. When soy sauce starts to appear, allow butter to melt. Stir in by hand.
Meanwhile, heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Place meat in pan and evenly brown. Remove from pan and place onto one side of pan. Fry over medium heat for 5 minutes. Place slices of roast in pan or rack of plates, then spoon vegetable oil over meat. Allow meat to brown for 10 minutes, while gradually adding water as needed. Place second leg over meat; brown for additional 10 minutes.
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