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Saturday, October 20 2012

A tangy glaze tops these seasoned pork ribs. Serve for a Halloween dinner party or any time of the year.

 


 
Recipe from 
Servings: roughly 32 ribs, some quite large, some quite small
Prep Time: 25 mins
Total Time: 3 hrs 59 mins
 
 
ingredients
  •  
        Rub:
  •  
    1/3  cup  dark brown sugar
  •  
     tablespoons  ground ginger
  •  
     tablespoon  dried thyme, crushed
  •  
     tablespoon  garlic salt
  •  
    1/2  teaspoon  ground allspice
  •  
    1/2  teaspoon  cayenne pepper
  •  
     racks  pork spareribs (4-1/2 to 5 pounds each)
  •  
        Glaze:
  •  
    1-1/2  cups  chopped onion
  •  
    1/2  cup  cider vinegar
  •  
    1/3  cup  packed dark brown sugar
  •  
        Juice and zest of 1 orange
  •  
     cloves  garlic, chopped
  •  
     tablespoon  ground ginger
  •  
     teaspoons  dried thyme, crushed
  •  
    1/2  teaspoon  cayenne pepper
  •  
    1/8  teaspoon  ground allspice
  •  
 
directions
In small bowl stir together all ingredients for dry rub. Divide mixture in half. Pat half onto top side of one rack of ribs; repeat with other half for remaining rack. Preheat broiler. Broil ribs 4 to 5 inches from heat for 2 to 4 minutes per side or until browned. Reduce oven temperature to 275 degree F. Place ribs on two racks set over two roasting pans. Fill pans half way up sides with water.
 
Bake, switching pans from top to bottom midway and refilling with water as needed, approximately 3-1/2 hours or until very, very tender.
 
For Glaze: Combine all ingredients in medium saucepan. Bring to a boiling; reduce heat to low. Simmer for 15 to 20 minutes or until slightly thickened. During last 20 minutes of roasting time for ribs, brush glaze liberally over ribs.
 
To serve, cut between bones to almost separate -- then arrange both racks on very large cutting board with ribs slightly pulled apart. Place heart-shaped sweet pepper in between the two racks of ribs and drive a carving through for dramatic effect and your guests' dining convenience. Makes roughly 32 ribs, some quite large, some quite small (6 to 8 servings).
 

note
If you do not have two roasting pans, use the base of your broiler pan. You may need to tuck one end of the ribs under so they will fit in the pan.
 
nutrition information
Per serving: Calories 486, Total Fat 29 g, Saturated Fat 12 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 3 g, Cholesterol 103 mg, Sodium 571 mg, Carbohydrate 25 g, Total Sugar 18 g, Fiber 1 g, Protein 24 g. Daily Values: Vitamin C 25%, Calcium 9%, Iron 16%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:25 am   |  Permalink   |  0 Comments  |  Email
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