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Tropical Glazed Ribs

SUBMITTED BY: NAKANO®

"Baby back ribs are placed in a sweet, salty and tangy marinade, then roasted and brushed with a fruity and tangy tropical glaze."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 1/2 pounds baby back pork ribs
  • 1/2 cup NAKANO® Seasoned Rice Vinegar Original, Roasted Garlic, or Balsamic Blend
  • 1/2 cup soy sauce, lite or regular
  • 1/4 cup brown sugar
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons NAKANO® Seasoned Rice Vinegar Original, Roasted Garlic, or Balsamic Blend
  • 1/2 cup apricot or pineapple jam

DIRECTIONS

  1. Cut meat into individual ribs. Place in a large resealable plastic bag. Combine 1/2 cup rice vinegar, soy sauce, brown sugar, ginger and garlic; mix well and pour over ribs. Close bag securely, turning to coat. Refrigerate 4 hours, turning halfway through.
  2. In a small bowl, combine remaining 2 tablespoons rice vinegar and jam. Reserve 1/4 cup for a dipping sauce, if desired. Preheat oven to 425 degrees F. Drain ribs and discard marinade. Place a rack on a foil-lined roasting pan or baking sheet. Arrange ribs, meaty side down, on rack; baste with jam mixture. Bake in upper portion of oven 20 minutes. Turn ribs over; baste liberally. Continue to bake 15 minutes or until well browned. Discard any remaining sauce used for basting. Serve ribs with reserved dipping sauce.

FOOTNOTES

  • Tip
  • Ribs may be grilled over indirect heat.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2008 by Mara
Awesome, awesome, awesome. Great flavor; asian flare. BBQ'd indirect heat for 25 minutes. MORE


 
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Nutritional Information
Tropical Glazed Ribs

Servings Per Recipe: 6

Amount Per Serving

Calories: 562

  • Total Fat: 34.3g
  • Cholesterol: 137mg
  • Sodium: 1870mg
  • Total Carbs: 33.8g
  •     Dietary Fiber: 0.5g
  • Protein: 29.5g

VIEW DETAILED NUTRITION

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