Saturday, November 1, 2008

Asian Glazed "Spare" Ribs

1.35 - 1.5 lbs boneless country-style pork ribs, cut in half*

1 c. pineapple juice
3 slices fresh ginger or 1 tsp ginger powder
1 clove garlic, minced
1 tsp. whole peppercorns

1/4 c. pineapple juice
1/2 c. Hoison sauce
2 TBS rice vinegar
1 TBS Mirin (sweetened sake)
1 TSB reduced sodium soy sauce
1 TBS sesame oil, or other light oil
1/2 tsp fresh ginger or 1 tsp ginger powder
2 cloves garlic, minced

In large non-metal bowl, combine all marinade ingredients. Add rib pieces, turning to coat. Cover tightly with plastic wrap & refrigerate for at least 2 hours, up to 8. The longer you marinate, the more tender the pork will be.

Preheat oven to 350. Line 9x13 glass pan with foil. Remove the pork from the marinade & arrange rib pieces in pan so that they are not touching. Bake for 40 minutes. Discard the marinade.

Meanwhile, combine remaining ingredients to make glaze.

Remove ribs from pan, drain juices & remove foil. Place rib pieces back into pan & pour glaze over to cover.

Bake an additional 30-40 minutes or until ribs are tender; basting occasionally with glaze.

Serve with Pineapple Jasmine Rice or Wild Rice/Basmati Rice Pilaf.

*For appetizer portions, cut ribs into "riblet" size portions. Reduce cooking time to 30 minutes for first bake, 25-35 minutes for glazing bake.

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