Gingery Apricot-Glazed Pork Ribs

By carvalhohm

Ingredients

• 4 pounds pork loin back ribs, halved across the bones*
• 1 cup finely chopped onion
• 2/3 cup dry sherry
• 1/2 cup rice vinegar
• 1/2 cup soy sauce
• 1/4 cup finely chopped fresh ginger
• 2 tablespoons finely chopped garlic (about 12 cloves)
• 1 teaspoon black pepper
• 2/3 cup apricot preserves
• 3 tablespoons spicy brown mustard
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon cayenne pepper
• 1 tablespoon toasted sesame seeds

Details

Servings 8

Preparation

Step 1

1. Trim fat from ribs. Cut ribs into single-rib portions. Place rib pieces in large resealable plastic bag set in a shallow dish.
For marinade, in a medium bowl, combine onion, sherry, vinegar, soy sauce, ginger, garlic, and black pepper. Pour over ribs;
seal bag and turn to coat ribs. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

2. Preheat oven to 350°F. Drain rib pieces, reserving 1/2 cup of the marinade. Arrange rib pieces, meaty sides up, in a shallow
roasting pan. Roast, uncovered, about 1 hour or until tender.

3. Meanwhile, in a small saucepan, combine apricot preserves, mustard, oil, and cayenne pepper. Add the reserved marinade. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.

4. Brush ribs generously with sauce. Bake, uncovered, for 15 minutes, brushing once or twice with sauce during baking. Sprinkle with sesame seeds before serving. If desired, heat remaining sauce; serve with ribs. Makes 14 to 16 servings.

*NOTE: Ask your butcher to cut ribs in half across the bones.