Name: Slow-Baked Spareribs with Mango-Chutney Marinade
Yield: Makes 4 servings
Ingredients: 2 racks pork spareribs (about 6 1/2 pounds); 1 cup dry Sherry; 1/2 cup soy sauce; 1/4 cup oriental sesame oil; 1/4 cup mango chutney; 2 tablespoons honey; 2 green onions, finely chopped; 1 tablespoon finely chopped peeled fresh ginger; 4 large garlic cloves, minced; 1 teaspoon cayenne pepper

Slow-Baked Spareribs with Mango-Chutney MarinadeMark Thomas

Begin preparing the ribs one day ahead so that they can marinate overnight.

Recipe information

Yield
Makes 4 servings

Ingredients

2 racks pork spareribs (about 6 1/2 pounds)

1 cup dry Sherry

1/2 cup soy sauce

1/4 cup oriental sesame oil

1/4 cup mango chutney

2 tablespoons honey

2 green onions, finely chopped

1 tablespoon finely chopped peeled fresh ginger

4 large garlic cloves, minced

1 teaspoon cayenne pepper

Preparation

Step 1
Arrange rib racks in large roasting pan. Whisk all remaining ingredients in bowl. Pour marinade over ribs, turning to coat. Cover; chill overnight, turning ribs once.
Step 2
Position 1 oven rack in top third of oven and 1 rack in bottom third of oven; preheat to 300°F. Drain ribs; reserve marinade. Transfer marinade to saucepan; bring to boil. Remove from heat. Place each rack of ribs on large rimmed baking sheet. Place 1 baking sheet on each rack in oven. Bake ribs until tender, basting with 1/4 cup marinade every 20 minutes and covering edges of ribs with strips of foil to protect from burning if necessary, about 3 hours total. Cut between bones to separate ribs. Transfer to platter; serve.

TagsRibs Pork Rib Pork Meat Spare Rib Main Dinner Dairy Free Weeknight Meals Roast Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes