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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My family has enjoyed these ribs for years; we especially like them with sauerkraut. A friend from Texas gave me the recipe years ago. Ingredients:
4 pounds pork spareribs or pork loin back ribs |
3/4 cup soy sauce |
1/4 cup water |
1 cup crabapple jelly, melted and cooled |
1 large onion, chopped |
1 garlic clove, minced |
1 cup bottled chili sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cut ribs into serving-size pieces; place in a large plastic and set aside. Combine remaining ingredients; reserve 1 cup. Pour remaining marinade into bag; seal and turn to coat ribs. Refrigerate for 6-24 hours, turning bag occasionally. Drain ribs, discarding marinade; place on a rack in a large shallow roasting pan. Cover and bake at 350° for 1-1/2 hours. Remove ribs and rack from pan; discard fat. Place ribs back into the roasting pan; pour reserved marinade over ribs. Bake, uncovered, for 45-60 minutes or until meat is tender, basting occasionally. Yield: 4 servings.
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