Spareribs With Tangerine-Black Bean Glaze

Spareribs With Tangerine-Black Bean Glaze
Spareribs With Tangerine-Black Bean Glaze

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3 1/2

    pounds baby back pork rib racks

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2/3

    cup ketchup

  • 2/3

    cup tangerine-orange juice

  • 3

    tablespoons black bean garlic sauce see * Note

  • 2

    tablespoons minced fresh ginger

  • 2

    tablespoons chili-garlic sauce see * Note

  • 2

    tablespoons dry Sherry

  • 2

    tablespoons brown sugar - (packed)

  • 1

    tablespoon oriental sesame oil

  • 1

    tablespoon soy sauce

  • 1

    tablespoon sesame seeds

Directions

* Note: Available at Asian markets and in the Asian foods section of some supermarkets. Position rack in center of oven; preheat to 400 degrees. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet. Bake ribs 45 minutes. Cool slightly. Unwrap; drain juices. Cut racks into 3-rib sections. Mix ketchup and next 8 ingredients in large bowl to blend. Line same baking sheet with foil. Dip ribs into sauce. Place ribs, meaty-side up, on sheet. Roast 15 minutes. Dip into sauce again. Roast until meat is very tender and ribs are glazed, about 15 minutes. Sprinkle sesame seeds over ribs; roast 10 minutes longer. Cut into individual ribs. This recipe yields 4 servings.

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