My family has enjoyed these ribs for years; we especially like them with sauerkraut. A friend from Texas gave me the recipe years ago.
- 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
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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!"