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Spareribs With Tangerine-Black Bean Glaze


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  • 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


Servings 4


Step 1

* 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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