Oriental Glazed Ribs
Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!
Yield
4 servingsPrep
15 minCook
20 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2-3 | pounds |
pork ribs
or pork spareribs |
*
|
| 3 | tablespoons |
preserves
pineapple, peach or apricot (the best I think is the peach and apricot) |
* |
| ⅓ | cup |
ketchup
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
ginger root
grated or 1/4 teaspoon ground ginger |
|
| 1 | clove |
garlic
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
pork ribs
or pork spareribs |
*
|
||
| 45 | ml |
preserves
pineapple, peach or apricot (the best I think is the peach and apricot) |
* |
| 79 | ml |
ketchup
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
ginger root
grated or 1/4 teaspoon ground ginger |
|
| 1 | clove |
garlic
minced |
|
Directions
Cut ribs into serving pieces. Place ribs in a 6 quart pot. Add just enough water to cover and bring to a boil. Reduce heat and simmer 20 to 30 minutes or until tender, drain.
Meanwhile while ribs are simmering, for sauce cut up any large fruit in the preserves. In a bowl, combine preserves, ketchup, soy sauce, gingerroot, and garlic. Stir together until smooth.
Place ribs boneside down, in a shallow roasting pan. Brush some sauce onto the ribs.
Bake uncovered in a 350℉ (180℃) oven for 15 to 20 minutes or until heated through. Brush with remaining sauce before serving.
