MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baby Back Ribs w/Sweet & Sour Glaze
Categories: Pork, Sauces, Vegetables
Yield: 4 servings

3 1/2 lb Rack baby back pork ribs
1 1/2 ts Coarse salt
1 ts Onion powder
1/2 ts Freshly ground black pepper
4 cl Garlic; crushed but left
- whole
3/4 c Concord grape jelly
2 tb Rice vinegar
1 tb Soy sauce

Position an oven rack 6" from the broiler and another
rack on the bottom of the oven. Set oven @ 325ºF/165ºC.
If you’d like to remove the membrane from the bony
underside of the ribs, use a small knife to release one
corner of the thin membrane, then pull off the rest with
your hands and discard.

In a small bowl, stir together the salt, onion powder
and black pepper. Season the ribs on both sides with the
spice mixture. Wrap the ribs tightly in aluminum foil as
if wrapping a present, place on a sheet pan flesh-side
down and bake on the bottom rack until the meat is
tender and pulls away easily from the bones, 2 to 2-1/2
hours.

Remove the ribs from the oven, then heat the broiler.
Unwrap the ribs and, reserving the foil with its juices,
transfer the ribs to the sheet pan flesh-side up.
Carefully tip the juices from the foil into a large
skillet. Stir in the garlic, jelly, vinegar and soy
sauce, and bring to a simmer over medium-high. Cook,
whisking occasionally, until the glaze is syrupy and
reduced by about half, 5 to 7 minutes. Remove from the
heat.

Brush or spoon half of the glaze, including the garlic
cloves, over the ribs. Place back in the oven and broil
until charred in spots, 1 to 3 minutes. (Don’t step
away!)

Place the ribs on a cutting board and spoon over the
rest of the glaze. Cut between the bones into individual
riblets and transfer to a large platter to serve.

By: Eric Kim

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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