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Pork Spareribs with Red Currant Sauce

Source: Outdoor Entertaining
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Active Time:  10 Minutes
Total Time:  2 Hours 20 Minutes
  Serves 4
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
Pork Spareribs with Red Currant Sauce Recipe at
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.
Date Added: 01/01/2008
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 Election Eating: Red, White and Blue Foods
 Spare Ribs
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 904
Fat. Total: 54g
Fiber: 1g
Carbohydrates, Total: 67g
Sodium: 1105mg
% Cal. from Fat: 54%
Cholesterol: 177mg
Protein: 39g
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