Glazed Pork Ribs

Title:
Glazed Pork Ribs

Yield:
1 Servings

Categories:
Lamb,
Main
Dishes,
Pork,
Tnt




Ingredients:





     1 c  Catsup


   3/4 c  Hoisin sauce


   1/2 c  Honey


     5 tb Soy sauce


     2 tb Dry sherry


   1/4 c  White wine vinegar**


   1/4 c  Sesame seeds


     2 tb Curry powder**


     1 tb Sesame oil


     1 tb Orange peel; grated


     2 tb Salted black beans; minced


     2 tb Garlic; minced


     1 tb Chili paste with garlic


     3 lb Baby back ribs






 Wisk all ingredients together except for the ribs and cook until bubbly. **


 White vinegar or cider vinegar may be substituted. Use curry powder to


 taste. I like a bit less Black bean paste can be substituted for the salted


 black beans. 1-2 tablespoons. Remember to wash the salted black beans in a


 strainer to remove the granular salt. Divide ribs into two pans, if


 necessary. Brush with half of the sauce. Reserve the other half of sauce.


 Cover ribs and refrigerate overnight.


 


 Preheat oven to 375 degrees. Transfer ribs to baking pan. Bake, basting


 with reserved sauce for about one hour. Place remaining sauce in pan and


 simmer. Cut ribs into serving pieces. Pass remaining sauce.


 


 NOTES : This sauce/marinade is divine on rack of lamb.  Brush rack with


 sauce. Let sit for one hour. Roast or broil to desired doneness.


 


 Recipe by: Bon Appetite- altered


 


 Posted to recipelu-digest Volume 01 Number 540 by "tess@shore.intercom.net"


 
on Jan 16, 1998