Spareribs With Tangerine-Black Bean Glaze
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
36
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cup
Ketchup3 tbsps
Black Bean Garlic Sauce (*)2 tbsps
Ginger (minced fresh)2 tbsps
Sherry (dry)2 tbsps
Brown Sugar (packed)1 tbsp
Soy Sauce1 tbsp
Sesame SeedDirections:
1
Position rack in center of oven; preheat to 400°F
2
Sprinkle ribs with salt and pepper
3
Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet
4
Bake ribs 45 minutes
5
Cool slightly
6
Unwrap; drain juices
7
Cut racks into 3-rib sections
8
Mix ketchup and next 8 ingredients in large bowl to blend
9
Line same baking sheet with foil
10
Dip ribs into sauce
11
Place ribs, meaty side up, on sheet
12
Roast 15 minutes
13
Dip into sauce again
14
Roast until meat is very tender and ribs are glazed, about 15 minutes
15
Sprinkle sesame seeds over ribs; roast 10 minutes longer
16
Cut into individual ribs
17
*Available at Asian markets and in the Asian foods section of some supermarkets
18
Position rack in center of oven; preheat to 400°F
19
Sprinkle ribs with salt and pepper
20
Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet
21
Bake ribs 45 minutes
22
Cool slightly
23
Unwrap; drain juices
24
Cut racks into 3-rib sections
25
Mix ketchup and next 8 ingredients in large bowl to blend
26
Line same baking sheet with foil
27
Dip ribs into sauce
28
Place ribs, meaty side up, on sheet
29
Roast 15 minutes
30
Dip into sauce again
31
Roast until meat is very tender and ribs are glazed, about 15 minutes
32
Sprinkle sesame seeds over ribs; roast 10 minutes longer
33
Cut into individual ribs
34
*Available at Asian markets and in the Asian foods section of some supermarkets