"We enjoy making these zesty ribs year-round," writes Cindy Unger of Olds, Alberta. "The meat is fall-off-the-bone tender, and the rich dark sauce has hints or orange and garlic. We like to spoon extra sauce over rice."
- 4 pounds pork spareribs
- Salt and pepper
- 1 cup orange juice
- 1 cup red wine vinegar
- 2/3 cup ketchup
- 2/3 cup soy sauce
- 1/2 cup honey
- 1 teaspoon ground mustard
- 1 teaspoon paprika
- 1/2 teaspoon hot pepper sauce
- 1 garlic clove, minced
- Place ribs in a 13-in. x 9-in. baking pan; season with salt and pepper. Cover tightly with foil; bake at 350° for 45 minutes; drain.
- In a saucepan, combine the remaining ingredients; bring to a boil. Pour over ribs. Bake, uncovered, for 45-60 minutes or until ribs are tender, basting frequently. Yield: 6-8 servings.
Originally published as Orange Garlic Spareribs in Country Woman January/February 2005, p40
Reviews for Orange Garlic Spareribs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review