Spareribs with Tangerine-Black Bean Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Little spareribs with oriental glazes were quite popular in the fifties. The sweet lacquers were composed primarily of ketchup, soy sauce and ginger, and they were nice complements to the rich meat. Forty years of progress at the supermarket have given us access to many more Asian ingredients, not to mention a taste for zestier fare. The glazes today tend to be like this one-complexly flavored and definitely more authentic. Ingredients:
3 1/2 pounds baby back pork rib racks |
2/3 cup ketchup |
2/3 cup tangerine-orange juice |
3 tablespoons black bean garlic sauce |
2 tablespoons minced fresh ginger |
2 tablespoons chili-garlic sauce |
2 tablespoons dry sherry |
2 tablespoons (packed) brown sugar |
1 tablespoon oriental sesame oil |
1 tablespoon soy sauce |
1 tablespoon sesame seeds |
Directions:
1. Position rack in center of oven; preheat to 400°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet. Bake ribs 45 minutes. Cool slightly. Unwrap; drain juices. Cut racks into 3-rib sections.
2. Mix ketchup and next 8 ingredients in large bowl to blend.
3. Line same baking sheet with foil. Dip ribs into sauce. Place ribs, meaty side up, on sheet. Roast 15 minutes. Dip into sauce again. Roast until meat is very tender and ribs are glazed, about 15 minutes. Sprinkle sesame seeds over ribs; roast 10 minutes longer. Cut into individual ribs.
4. *Available at Asian markets and in the Asian foods section of some supermarkets.
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