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.
Prep Time: 15 mins
see savings1 can(12 ounces) tamarind nectar OR: apple cider
see savings1/2 cuprice-wine vinegar
see savings6 tablespoonspacked dark-brown sugar
see savings4garlic, sliced
see savings4 tablespoonstamarind chutney OR: prune puree
see savings3 teaspoonsground ginger
see savings1/2 teaspoonanise seeds
see savings1/2 teaspoonsalt
see savings3(about 1 pound each) baby-back ribs, cut in half crosswise*
see savings1heavy-duty foil oven-roasting bag
see savings1 tablespoonall-purpose flour
see savings2 tablespoonscornstarch
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.
Roast ribs in 450 degree F oven 1-1/2 hours. Place reserved other half of nectar mixture in small saucepan.
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.
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.
Broil ribs 1 inch from heat 5 minutes, until slightly crisped. Cut ribs apart. Serve with sauce on side. Makes 8 servings.
The butcher can cut these.
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