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| Slow Baked Spareribs with Mango Chutney Marinade
2 racks of pork spareribs, about 6 1/2 pounds
1 cup of dry Sherry
1/2 cup of soy sauce
1/4 cup of oriental sesame oil
1/4 cup of mango chutney
2 tablespoons of honey
2 green onions, finely chopped
1 tablespoon of finely chopped peeled fresh ginger
4 large garlic cloves, minced
1 teaspoon of cayenne pepper |
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Arrange the ribs in a large roasting pan. Whisk all of the remaining ingredients in a bowl. Pour the marinade over the ribs, turning to coat. Cover, chill overnight, turning the ribs once. Position 1 oven rack in top third of oven and 1 rack in bottom third of oven, preheat to 300ºF. Drain the ribs, reserve marinade. Transfer marinade to saucepan, bring to a boil. Remove from the heat. Place each rack of ribs on large rimmed baking sheet. Place 1 baking sheet on each rack in oven. Bake the ribs until tender, basting with 1/4 cup of marinade every 20 minutes and covering the edges of ribs with strips of foil to protect from burning if necessary, about 3 hours total. Cut between the bones to separate ribs. Transfer to platter and serve. Makes 4 servings |
