Sweet Glazed Ribs

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

Sweet Glazed Ribs
Servings: 8 Prep 15 mins Chill 1 hr Roast 450°F 1 hr 30 mins Broil 5 mins

Ingredients

  • 1 12 ounce can tamarind nectar OR: apple cider
  • 1/2 cup rice-wine vinegar
  • 6 tablespoons packed dark-brown sugar
  • 4 cloves garlic, sliced
  • 4 tablespoons tamarind chutney OR: prune puree
  • 3 teaspoons ground ginger
  • 1/2 teaspoon anise seeds
  • 1/2 teaspoon salt
  • 3 slabs (about 1 pound each) baby-back ribs, cut in half crosswise*
  • 1 heavy-duty foil oven-roasting bag
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cornstarch

Make It

Marinade:

1. 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.

Ribs:

2. Heat oven to 450 degrees 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.

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

4. 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.

5. 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.

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

*Note:

7. The butcher can cut these.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 362, Fat, total (g): 23, chol. (mg): 92, sat. fat (g): 9, carb. (g): 20, fiber (g): , pro. (g): 19, sodium (mg): 231, Percent Daily Values are based on a 2,000 calorie diet.