RIBS! What came to mind? Spicy? Sweet? Smokey? Right off the BBQ? Or maybe, those thin, sticky ones that you get as an non-appetizer in some restaurant? Well here are really good, meaty and juicy pork ribs – that will make you think twice about the usual ones that are mostly bones and fat! What makes these extra special is that country-style ribs are the meatiest and, the least expensive cut so you can enjoy more and spend less!
Asian Pork Ribs
- 4 – 4-1/2 lbs pork country-style ribs
- 3/4 c apricot or peach preserves
- 3/4 c barbecue sauce
- 1/4 c light soy sauce
- 3 garlic cloves, pressed or finely minced
- 2 tsp. peeled fresh ginger root, finely chopped (or 3/4 tsp. ground ginger)
- 1 Tbsp. thinly sliced green onion with tops (green and white part)
- 2 Tbsp. sesame seeds
Preheat oven to 350. Spray 13″ x 9″ x 4″ (deep) casserole with cooking spray.
Trim excess fat from ribs. Place ribs, bone side down, in casserole. Cover with lid or foil. Bake 1 hour. Meanwhile, mix preserves, barbecue sauce and soy sauce. Press garlic into mixture; add finely chopped ginger and mix.
Carefully lift casserole lid AWAY from you. Remove ribs with tongs and place in lid or bowl. Generously brush ribs with half the sauce using a pastry brush. Return to casserole and continue baking, uncovered, 30-45 minutes longer or until meat is fork-tender, brushing with additional sauce after 15 minutes.
Remove ribs to serving platter; carefully skim off fat from top of sauce (use cooking mop or paper towels, bunched up) and serve sauce on the side. Sprinkle ribs with sliced, green onion and sesame seeds.