- 4 pounds pork spareribs or pork loin back ribs
- 3/4 cup soy sauce
- 1/4 cup water
- 1 cup crabapple jelly, melted and cooled
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 cup bottled chili sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cut ribs into serving-size pieces; place in a large plastic and set aside. Combine remaining ingredients; reserve 1 cup. Pour remaining marinade into bag; seal and turn to coat ribs. Refrigerate for 6-24 hours, turning bag occasionally. Drain ribs, discarding marinade; place on a rack in a large shallow roasting pan. Cover and bake at 350° for 1-1/2 hours. Remove ribs and rack from pan; discard fat. Place ribs back into the roasting pan; pour reserved marinade over ribs. Bake, uncovered, for 45-60 minutes or until meat is tender, basting occasionally. Yield: 4 servings.
Originally published as Zesty Pork Ribs in Country Extra March 1995, p47
Reviews for Zesty Pork Ribs
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
Reviewed Feb. 6, 2011
"We really enjoyed these ribs! I had to substitute Orange Marmalade as I couldn't find the jelly and the flavor was great. Next time we will add a bit more seasoning, maybe more pepper. Very good!"