Sweet Glazed Ribs
Recipe from Family Circle

These chutney-glazed ribs are oven-roasted in a bag to ensure tender and flavorful meat. This is a great recipe for beginners.



by 1  person


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   can 
    (12 ounces) tamarind nectar OR: apple cider
  • see savings
    On Sale
    1/2  cup 
    rice-wine vinegar
  • see savings
    On Sale
    6   tablespoons 
    packed dark-brown sugar
  • see savings
    On Sale
    4   
    garlic, sliced
  • see savings
    On Sale
    4   tablespoons 
    tamarind chutney OR: prune puree
  • see savings
    On Sale
    3   teaspoons 
    ground ginger
  • see savings
    On Sale
    1/2  teaspoon 
    anise seeds
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    3   
    (about 1 pound each) baby-back ribs, cut in half crosswise*
  • see savings
    On Sale
    1   
    heavy-duty foil oven-roasting bag
  • see savings
    On Sale
    1   tablespoon 
    all-purpose flour
  • see savings
    On Sale
    2   tablespoons 
    cornstarch

Directions
1.
Whisk nectar, vinegar, sugar, garlic, chutney, ginger, anise and salt in bowl. Place ribs in large plastic food-storage bag; add half of nectar mixture to ribs; reserve other half. Refrigerate ribs 1 hour to marinate.
2.
Heat oven to 450 degrees F. Open foil bag; place on jelly-roll pan. Sprinkle flour on bottom of bag; add ribs, stacking, with marinade; discard plastic bag. Double fold foil bag to seal.
3.
Roast ribs in 450 degree F oven 1-1/2 hours. Place reserved other half of nectar mixture in small saucepan.
4.
Remove oven bag from oven. Increase oven temperature to broil. Carefully open bag, avoiding steam. Let ribs cool slightly; then remove to greased broiler-pan rack.
5.
Pour drippings from bag into cup; skim fat. Add to nectar mixture in pan; whisk in cornstarch. Boil 3 minutes until clear, stirring. Remove from heat. Spoon some over ribs.
6.
Broil ribs 1 inch from heat 5 minutes, until slightly crisped. Cut ribs apart. Serve with sauce on side. Makes 8 servings.
*Note:

1.
The butcher can cut these.
Nutrition information
Per Serving: cal. (kcal) 362, Fat, total (g) 23, chol. (mg) 92, sat. fat (g) 9, carb. (g) 20, pro. (g) 19, sodium (mg) 231, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Spicy-Sweet Glazed Corn Kabobs
.... The Sriracha marinade is a wonderful complement to the natural sweetness of corn. Get the recipe for corn... read more...
Reggae Baby Back Ribs
...Every grilling season baby back ribs are on our rotation. Over the past few years we've nailed down... our summer cookouts interesting, I tried out these reggae baby back ribs and was rewarded... that I may not even think to buy.) The guava paste was a treat: sweet but tempered with a hint... read more...
Grilled Ginger Ribs: Weeknight Friendly, Weekend Worthy
...One of my favorite foods to eat is barbeque ribs, especially ones that have an Asian flair to them... enjoy noshing on the bones of St. Louis style ribs, my teenage daughters prefer something a little more... dainty and neat. When I found this recipe for Grilled Ginger Ribs, I knew I had to try to make it both... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products