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.
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Ingredients
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1 can(12 ounces) tamarind nectar OR: apple cidersee savings
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1/2 cuprice-wine vinegarsee savings
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6 tablespoonspacked dark-brown sugarsee savings
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4 clovesgarlic, slicedsee savings
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4 tablespoonstamarind chutney OR: prune pureesee savings
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3 teaspoonsground gingersee savings
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1/2 teaspoonanise seedssee savings
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1/2 teaspoonsaltsee savings
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3 slabs(about 1 pound each) baby-back ribs, cut in half crosswise*see savings
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1heavy-duty foil oven-roasting bagsee savings
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1 tablespoonall-purpose floursee savings
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2 tablespoonscornstarchsee savings
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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
The butcher can cut these.
Nutrition information
Per serving: Calories 362, Total Fat 23 g, Saturated Fat 9 g, Cholesterol 92 mg, Sodium 231 mg, Carbohydrate 20 g, Fiber 0 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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