These Asian-style ribs
are nice change of pace from the typical barbecue-sauced spareribs.
Sweet-and-Sour
Spareribs
- 5 pounds baby back ribs
1 cup granulated sugar
1 cup soy sauce
3/4 cup rice wine
1 1/2 cups red wine vinegar
12 cloves garlic, crushed
1 1/2 teaspoons thinly sliced gingerroot
3 tablespoons sesame seed
Note: This recipe must
marinate over night in the refrigerator.
- Place rib pieces into
a large mixing bowl or deep tray. Add sugar, soy sauce, rice
wine, red wine vinegar, garlic cloves, gingerroot, and sesame
seed.
- Toss to coat evenly, cover,
and marinate overnight.
- The following day preheat
the oven to 375°F (190°C). Drain marinade and discard.
Arrange the ribs on an aluminum foil lined baking sheet. Bake
for 1 hour. Remove from oven and cool slightly.
Makes 4 servings.
Cooking Tip: For appetizer
servings, have your butcher cut the baby back ribs into individual
pieces, then cut through the bone into 2 to 2 1/2-inch pieces.
