Slow-Baked Spareribs with Mango-Chutney Marinade |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Begin preparing the ribs one day ahead so that they can marinate overnight. Ingredients:
2 racks pork spareribs (about 6 1/2 pounds) |
1 cup dry sherry |
1/2 cup soy sauce |
1/4 cup oriental sesame oil |
1/4 cup mango chutney |
2 tablespoons honey |
2 green onions, finely chopped |
1 tablespoon finely chopped peeled fresh ginger |
4 large garlic cloves, minced |
1 teaspoon cayenne pepper |
Directions:
1. Arrange rib racks in large roasting pan. Whisk all remaining ingredients in bowl. Pour marinade over ribs, turning to coat. Cover; chill overnight, turning ribs once.
2. Position 1 oven rack in top third of oven and 1 rack in bottom third of oven; preheat to 300°F. Drain ribs; reserve marinade. Transfer marinade to saucepan; bring to boil. Remove from heat. Place each rack of ribs on large rimmed baking sheet. Place 1 baking sheet on each rack in oven. Bake ribs until tender, basting with 1/4 cup marinade every 20 minutes and covering edges of ribs with strips of foil to protect from burning if necessary, about 3 hours total. Cut between bones to separate ribs. Transfer to platter; serve.
|
|