Because we don’t have a smoker or a grill, I am always on the lookout for a good oven rib recipe. These were very yummy but I would have boiled them a bit longer so that they would be even more tender (I got a super meaty batch so that might have been why mine didn’t turn out perfect). I made some veggie fried rice to go along with the ribs from Better Homes and Gardens.
- 3lbs pork loin back ribs or pork spareribs
- 3 tbsp apricot-pineapple preserves
- 1/3 cup catsup
- 2 tbsp soy sauce
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
Cut ribs into serving-size pieces. Places ribs in a 4-6 quart Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Simmer, covered for 20-30 minutes or until ribs are tender; drain.
Meanwhile, for sauce, cut up any large pieces of fruit in the preserves. In a bowl stir together preserves, catsup, soy sauce, ginger, and garlic.
Brush some sauce over both sides of the ribs. Place ribs, bone side down, in a shallow roasting pan. Bake, uncovered, in a 350 over for 15 to 20 minutes or until glazed and heater through. Brush with remaining sauce before serving.