From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Arrange the ribs in a large roasting pan. Whisk the sherry, soy sauce, sesame oil, chutney, honey, green onions, gingerroot, garlic and cayenne pepper in a bowl. Pour the sherry mixture over the ribs, turning to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning once. Drain the ribs, reserving the marinade.
Pour the reserved marinade into a saucepan. Bring to a boil. Remove from the heat. Position 1 oven rack in the top third of the oven and 1 oven rack in the bottom third of the oven.
Arrange each rib rack on a baking sheet with sides. Place 1 baking sheet on each oven rack. Bake at 300 degrees for about 3 hours or until tender, basting with 1/4 cup of the reserved marinade every 20 minutes and covering the edges of the ribs with strips of foil if necessary to protect from burning. Cut between the bones to separate the ribs. Remove to a serving platter. Serve immediately.
SERVES: 4
- 2 racks (about 6-1/2 pounds) pork spareribs
- 1 cup dry sherry
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 1/4 cup mango chutney
- 2 Tablespoons honey
- 2 green onions, finely chopped
- 1 Tablespoon finely chopped fresh gingerroot
- 4 large garlic cloves, minced
- 1 teaspoon cayenne pepper
TO PREPARE:
Arrange the ribs in a large roasting pan. Whisk the sherry, soy sauce, sesame oil, chutney, honey, green onions, gingerroot, garlic and cayenne pepper in a bowl. Pour the sherry mixture over the ribs, turning to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning once. Drain the ribs, reserving the marinade.
Pour the reserved marinade into a saucepan. Bring to a boil. Remove from the heat. Position 1 oven rack in the top third of the oven and 1 oven rack in the bottom third of the oven.
Arrange each rib rack on a baking sheet with sides. Place 1 baking sheet on each oven rack. Bake at 300 degrees for about 3 hours or until tender, basting with 1/4 cup of the reserved marinade every 20 minutes and covering the edges of the ribs with strips of foil if necessary to protect from burning. Cut between the bones to separate the ribs. Remove to a serving platter. Serve immediately.
SERVES: 4
