ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Marinated Sticky Ribs

Yield MAKES: 10 to 12 servings

Ingredients

  • 4 racks pork loin back ribs (baby back) or 2 racks pork spareribs (8 lb. total), fat trimmed, rinsed and patted dry
  • About 3 cups marinade and glaze (recipes follow)

Nutrition Information

  • calories 620
  • caloriesfromfat 62 %
  • protein 36 g
  • fat 43 g
  • satfat 16 g
  • carbohydrate 18 g
  • fiber 0.2 g
  • sodium 903 mg
  • cholesterol 172 mg

How to Make It

  1. Loosely coil 2 racks of back ribs or 1 rack of spareribs in each of two 1-gallon zip-lock plastic bags. Add 1 cup marinade and glaze to each bag. Seal and turn to coat. Chill at least 1 hour or up to 1 day, turning occasionally. Cover and chill remaining marinade.

  2. Line two 12- by 17-inch baking pans with foil. Set a rack in each and coat with cooking oil spray. Lift ribs from marinade (discard marinade); set, meaty side up, in a single layer on racks.

  3. Bake in a 425° oven until ribs are lightly browned, 20 to 30 minutes. Turn over and switch pan positions. Bake until ribs are browned on other side, 20 to 30 minutes longer.

  4. Brush generously with reserved glaze. Continue baking, basting occasionally, until glaze is browned and bubbly, 6 to 12 minutes. Turn over and brush with more glaze. Bake, basting once, until glaze is browned and bubbly and meat between ribs is no longer pink in the center (cut to test), 6 to 12 minutes longer.

  5. Transfer ribs to a board. Let rest 5 minutes. Cut between ribs to serve.

  6. Ginger-hoisin marinade and glaze. In a blender, purée 1 cup hoisin sauce; 3/4 cup orange marmalade; 1/2 cup each soy sauce, rice vinegar, and chopped fresh ginger; 2 teaspoons fennel seeds; and 1/2 teaspoon cayenne.

  7. Coconut-chutney marinade and glaze. In a blender, purée 1 1/3 cups coconut milk, 1 cup mango chutney, 1/2 cup soy sauce, 1/3 cup lemon juice, and 3/4 teaspoon hot chile flakes.

  8. Per serving with ginger-hoisin marinade and glaze.