Tropical Glazed Ribs

Photo by Darla L.
Adapted from mizkan.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from mizkan.com

Ingredients

  • 3 1/2 to 4

    lbs. baby back pork ribs

  • 1/2

    cup plus 2 Tbsp. NAKANO Seasoned Rice Vinegar Original, Roasted Garlic, or Balsamic Blend divided use

  • 1/2

    cup soy sauce, lite or regular

  • 1/4

    cup brown sugar

  • 1

    Tbsp. minced ginger

  • 1

    Tbsp. minced garlic

  • 1/2

    cup apricot or pineapple jam

Directions

Cut meat into individual ribs. Place in a large resealable plastic bag. Combine 1/2 cup rice vinegar, soy sauce, brown sugar, ginger and garlic; mix well and pour over ribs. Close bag securely, turning to coat. Refrigerate 4 hours, turning halfway through. In a small bowl, combine remaining 2 tablespoons rice vinegar and jam. Reserve 1/4 cup for a dipping sauce, if desired. Preheat oven to 425 degrees F. Drain ribs and discard marinade. Place a rack on a foil-lined roasting pan or baking sheet. Arrange ribs, meaty side down, on rack; baste with jam mixture. Bake in upper portion of oven 20 minutes. Turn ribs over; baste liberally. Continue to bake 15 minutes or until well browned. Discard any remaining sauce used for basting. Serve ribs with reserved dipping sauce. Makes 4 to 6 main course or 12 appetizer servings. Tip: Ribs may be grilled over indirect heat. Per serving (main dish): 874 calories, 51g protein, 29g carb, 61g fat, 242mg chol, 732mg sodium

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