Pork Spareribs with Red Currant Sauce
- Active Time 10m
- Total Time 2h 20m
- For Marinade:
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 3/4 cup red currant jelly
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup white wine vinegar
- 1/2 - 1 teaspoon chili sauce to taste
- For Spareribs:
- 2 pounds pork spareribs
FOR MARINADE: Combine onion, garlic, jelly, honey, soy sauce and vinegar in a large bowl. Stir in the chili sauce and black pepper.
FOR SPARERIBS: Add spareribs and stir well to coat with marinade. Cover the dish and leave overnight in the refrigerator, or for at least 30 minutes so the meat can absorb the flavors.
TO COOK: Remove spareribs from the bowl (reserving marinade). Place ribs in a single layer in a baking dish and bake in oven at 425 degrees for 30 minutes. Pour off the excess fat from the dish. Spoon on the sauce and bake for 1 hour at 375 degrees, turning the ribs occasionally and basting with the sauce. (If necessary, the sauce may be thinned during cooking with a little stock or orange juice.)
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
904 calories; 54g total fat; 177mg cholesterol; 1105mg sodium; 67g carbohydrates; 1g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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