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Category: Pork
Prep Time: Cook Time: Total Time:
Serves: 6
Oven Temp: 300
2 medium yellow onions
3 pound(s) country-style pork ribs
2 clove(s) (large) garlic, crushed
3 tablespoon(s) canola oil
4 teaspoon(s) grated fresh ginger
1/4 cup(s) low-sodium soy sauce
4 teaspoon(s) sherry vinegar
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1 1/2 cup(s) red-currant jelly
4 teaspoon(s) ketchup
Directions
Preheat oven to 300 degrees F. Chop 1 onion into 1-inch pieces. Place ribs, chopped onion, and garlic in 9- by 13-inch roasting pan with 1 1/2 cups water. Cover tightly with foil and place in oven. Braise until ribs are very tender, about 3 1/2 hours.
Meanwhile, for red-currant glaze, finely chop remaining onion. Heat canola oil in a small pot over medium heat. Add onion and cook until soft, about 6 minutes. Add ginger and cook for 1 more minute. Stir in remaining ingredients and simmer for 5 minutes. Remove from heat, reserve 2 tablespoons glaze for Sweet-and-Salty Pork Fried Rice, 1/2 cup for serving alongside ribs, and remaining glaze for brushing on ribs.
Remove ribs from pan, discard onion and garlic, and drain braising liquid. Increase oven to 350 degrees F. Return ribs to pan, brush with glaze, and place on middle rack in oven. Baste with glaze every 10 minutes for 30 minutes. Serve hot or warm alongside 1/2 cup reserved glaze.
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Glazed Country Ribs
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Category: Pork
Prep Time: Cook Time: Total Time:
Serves: 6
Oven Temp: 300
2 medium yellow onions
3 pound(s) country-style pork ribs
2 clove(s) (large) garlic, crushed
3 tablespoon(s) canola oil
4 teaspoon(s) grated fresh ginger
1/4 cup(s) low-sodium soy sauce
4 teaspoon(s) sherry vinegar
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1 1/2 cup(s) red-currant jelly
4 teaspoon(s) ketchup
Directions
Preheat oven to 300 degrees F. Chop 1 onion into 1-inch pieces. Place ribs, chopped onion, and garlic in 9- by 13-inch roasting pan with 1 1/2 cups water. Cover tightly with foil and place in oven. Braise until ribs are very tender, about 3 1/2 hours.
Meanwhile, for red-currant glaze, finely chop remaining onion. Heat canola oil in a small pot over medium heat. Add onion and cook until soft, about 6 minutes. Add ginger and cook for 1 more minute. Stir in remaining ingredients and simmer for 5 minutes. Remove from heat, reserve 2 tablespoons glaze for Sweet-and-Salty Pork Fried Rice, 1/2 cup for serving alongside ribs, and remaining glaze for brushing on ribs.
Remove ribs from pan, discard onion and garlic, and drain braising liquid. Increase oven to 350 degrees F. Return ribs to pan, brush with glaze, and place on middle rack in oven. Baste with glaze every 10 minutes for 30 minutes. Serve hot or warm alongside 1/2 cup reserved glaze.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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