Sweet and Sa­vory Ribs

Escalon Times - - NEWS -

By start­ing these Grilled Sticky Ribs in the oven be­fore fin­ish­ing them off on the grill with a sweet chili glaze, home cooks can help make sum­mer fes­tiv­i­ties stand out with­out spend­ing hours at the grill or smoker. The Asian-in­spired fin­ish of the glaze gives guests a unique taste to sa­vor while soak­ing in the sum­mer sun. Visit verybest­bak­ing.com for more recipes from Nestlé. Grilled Sticky Ribs Recipe cour­tesy of Nestlé Prep time: 20 min­utes To­tal time: 3 hours, 35 min­utes Serv­ings: 5-6 2 racks (about 4 pounds) baby back ribs gar­lic salt ground black pep­per 1/2 cup wa­ter 1 ta­ble­spoon veg­etable oil 1/4 cup finely chopped red onion 1 tea­spoon finely chopped gar­lic 1 tea­spoon grated fresh ginger 3/4 cup sweet chili sauce 1/2 cup Ap­ple Nestlé Juicy Juice 100% Juice

1 ta­ble­spoon rice wine (mirin) Heat oven to 300 F. Us­ing knife, re­move mem­brane from bone side of ribs. Pat ribs dry with pa­per towel; sea­son both sides lib­er­ally with gar­lic salt and pep­per. Place ribs in large roast­ing pan, over­lap­ping as needed. Add wa­ter to pan. Cover tightly with alu­minum foil.

Bake about 3 hours, or un­til meat is ten­der but not quite fall­ing off bones.

In small saucepan over medium-high heat, heat oil. Add onion; cook, stir­ring oc­ca­sion­ally, 2-3 min­utes, or un­til soft. Stir in gar­lic and ginger; cook 1 minute. Stir in sweet chili sauce, ap­ple juice and rice wine. Re­duce heat to low; cook 8 min­utes, or un­til sauce is re­duced to about 1 cup. Heat grill to medium heat. Brush glaze over tops of ribs. Grill 4-5 min­utes, or un­til sauce caramelizes. Serve with re­main­ing glaze.

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