Sweet Glazed Ribs

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

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

nutrition information

Per Serving: cal. (kcal) 362, Fat, total (g) 23, chol. (mg) 92, sat. fat (g) 9, carb. (g) 20, fiber (g) 0, pro. (g) 19, sodium (mg) 231, Percent Daily Values are based on a 2,000 calorie diet
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