Makes: 8 servings at $3.24 each. Prep: 15 minutes. Refrigerate: 1 hour. Roast: at 450° for 1 hour 30 minutes. Broil: 5 minutes.

Source: Family Circle

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Recipe Summary

prep:
15 mins
chill:
1 hr
roast:
1 hr 30 mins at 450°
broil:
5 mins
Servings:
8
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Ingredients

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Directions

Marinade:
  • Whisk nectar, vinegar, sugar, garlic, chutney, ginger, anise and salt in bowl. Place ribs in large plastic food-storage bag; add half of nectar mixture to ribs; reserve other half. Refrigerate ribs 1 hour to marinate.

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Ribs:
  • Heat oven to 450°F. Open foil bag; place on jelly-roll pan. Sprinkle flour on bottom of bag; add ribs, stacking, with marinade; discard plastic bag. Double fold foil bag to seal.

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  • Roast ribs in 450°F oven 1-1/2 hours. Place reserved other half of nectar mixture in small saucepan.

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  • Remove oven bag from oven. Increase oven temperature to broil. Carefully open bag, avoiding steam. Let ribs cool slightly; then remove to greased broiler-pan rack.

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  • Pour drippings from bag into cup; skim fat. Add to nectar mixture in pan; whisk in cornstarch. Boil 3 minutes until clear, stirring. Remove from heat. Spoon some over ribs.

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  • Broil ribs 1 inch from heat 5 minutes, until slightly crisped. Cut ribs apart. Serve with sauce on side.

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*Note:
  • The butcher can cut these.

Nutrition Facts

362 calories; total fat 23g; saturated fat 9g; cholesterol 92mg; sodium 231mg; carbohydrates 20g; fiberg; protein 19g.

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