Oven Braised Chinese Barbeque Country Ribs
These are finger lickin' good! Great with Fried Rice!
- 1/2 c. butter
- 2 med. clove garlic, finely chopped
- 2 env. Lipton onion-mushroom recipe soup mix
- 2 (16 oz.) can tomato puree
- 1/2 c. brown sugar
- 1/2 c. soy sauce
- 1/2 c. white vinegar
- 1/2 c. chili sauce
- 5-6 lbs. country-style ribs
Preparation time 20mins
Cooking time 200mins
Preheat oven to 375 degrees. In large saucepan, melt butter and cook garlic with onion-mushroom recipe soup mix over medium heat 1 minute or until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar, and chili sauce. Bring to a boil, then simmer, stirring occasionally 15 minutes. Meanwhile, in large aluminum-foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20-25 minutes. Turn heat to 350 degrees. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce another 2-1/2 to 3 hours or until very fork tender. When ribs start browning on top tightly cover with aluminum foil.