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Ingredients

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Directions

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  • Carefully cut slits with the tip of a paring knife between ribs so the marinade can penetrate to the meat along the bones.

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  • Combine ginger, onion, garlic, soy sauce, sherry, vinegar, sugar and black pepper in large bowl. Add ribs to marinade; cover and marinate in refrigerator for 8 to 12 hours.

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  • Preheat oven to 300°F. Lightly oil a roasting pan. Remove ribs from the marinade; arrange, bone side up, in single layer in prepared pan. Strain 1/4 cup marinade and reserve, covered, in refrigerator until using. Discard the remaining marinade.

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  • Bake ribs in preheated 300°F oven for 1-1/2 to 2 hours or until meat is cooked through to the bone and tender. Turn the ribs over every 30 minutes.

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  • Meanwhile, combine apricot preserves, mustard, sesame oil, hot red pepper and the 1/4 cup reserved marinade in small nonreactive saucepan. Bring to boiling. Lower heat; simmer for 2 to 3 minutes or until slightly thickened. Set aside for glaze.

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  • If grilling, soak wood chips in warm water 30 to 60 minutes; drain. Prepare grill so coals are hot. Sprinkle chips on coals. Or preheat broiler.

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  • Grill or broil ribs, turning often, for 8 to 10 minutes. Brush with glaze. Cook 8 to 12 minutes more, turning until browned. Serve hot or warm.

Nutrition Facts

706 calories; 32 g total fat; 174 mg cholesterol; 853 mg sodium. 45 g carbohydrates; 54 g protein;

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