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Crispy Mandarin Riblets

Crispy Mandarin Riblets

No one will be able to resist these delicious rib pieces, especially when served with Mandarin Peach Sauce. Add warm rolls and steamed corn-on-the cob to complete the menu.

Ingredients

Ribs

  • 4 pounds pork spareribs, sawed in thirds across bones*
  • 1/4 cup lite soy sauce
  • 2 tablespoons dry sherry
  • 1 clove garlic, crushed

Mandarin Peach Sauce

  • 1 (15 ounce) can sliced peaches, drained
  • 3 tablespoons Kikkoman teriyaki sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon garlic powder

Instructions

  1. Ribs: Cut ribs into 1-rib pieces. Place in steamer basket or on steamer rack. Set basket over boiling water; cover pan and steam 30 minutes.
  2. Meanwhile combine soy sauce, sherry and garlic in large bowl; add ribs and stir to coat each rib well. Marinate 1 hour, stirring frequently.
  3. Remove ribs from marinade (discard marinade) and place, meaty side up, on rack of broiler pan. Bake in 425 degrees F oven 15 minutes, or until brown and crispy. Serve with warm.
  4. Mandarin Peach Sauce: Place peaches in blender container. Cover and process on high speed until smooth; pour into small saucepan. Combine tariyaki sauce and cornstarch; stir into peaches with sugar fennel, pepper and cloves. Bring to boil over medium heat. Simmer until sauce thickens, about 2 minutes, stirring constantly. Remove from heat and stir in garlic powder.

Prep time 10 min | Cook time 45 min | Serves 6; 1 cup sauce

* Ask your butcher to cut spareribs in thirds across the bones.

Nutrition per serving plus 3 tablespoons sauce: Calories: 564 calories Protein: 36 grams Fat: 36 grams Sodium: 950 milligrams Cholesterol: 143 milligrams Saturated Fat: 13 grams Carbohydrates: 19 grams

Nutritional values 1/4 cup serving sauce: Calories: 100 calories Protein: 1 grams Fat: 0 grams Sodium: 470 milligrams Cholesterol: 0 milligrams Saturated Fat: 0 grams Carbohydrates: 23 grams

Recipe and photo credit: National Pork Board




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