Spareribs with Tangerine-Black Bean Glaze

Spareribs with Tangerine-Black Bean Glaze
Spareribs with Tangerine-Black Bean Glaze
Little spareribs with "oriental" glazes were quite popular in the fifties. The sweet lacquers were composed primarily of ketchup, soy sauce and ginger, and they were nice complements to the rich meat. Forty years of progress at the supermarket have given us access to many more Asian ingredients, not to mention a taste for zestier fare. The glazes today tend to be like this one-complexly flavored and definitely more authentic.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Asian Bean Citrus Pork Roast Pork Rib Fall Tangerine Bon Appétit
  • 1 tablespoon soy sauce
  • 2/3 cup ketchup
  • 1 tablespoon sesame seeds
  • 2 tablespoons dry sherry
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon oriental sesame oil
  • 2 tablespoons (packed) brown sugar
  • Carbohydrate 27 g(9%)
  • Cholesterol 274 mg(91%)
  • Fat 70 g(107%)
  • Fiber 1 g(5%)
  • Protein 78 g(155%)
  • Saturated Fat 24 g(118%)
  • Sodium 933 mg(39%)
  • Calories 1043

Preparation Position rack in center of oven; preheat to 400°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet. Bake ribs 45 minutes. Cool slightly. Unwrap; drain juices. Cut racks into 3-rib sections. Mix ketchup and next 8 ingredients in large bowl to blend. Line same baking sheet with foil. Dip ribs into sauce. Place ribs, meaty side up, on sheet. Roast 15 minutes. Dip into sauce again. Roast until meat is very tender and ribs are glazed, about 15 minutes. Sprinkle sesame seeds over ribs; roast 10 minutes longer. Cut into individual ribs. *Available at Asian markets and in the Asian foods section of some supermarkets.

Preparation Position rack in center of oven; preheat to 400°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet. Bake ribs 45 minutes. Cool slightly. Unwrap; drain juices. Cut racks into 3-rib sections. Mix ketchup and next 8 ingredients in large bowl to blend. Line same baking sheet with foil. Dip ribs into sauce. Place ribs, meaty side up, on sheet. Roast 15 minutes. Dip into sauce again. Roast until meat is very tender and ribs are glazed, about 15 minutes. Sprinkle sesame seeds over ribs; roast 10 minutes longer. Cut into individual ribs. *Available at Asian markets and in the Asian foods section of some supermarkets.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy