Slow-Baked Spareribs with Mango-Chutney Marinade Recipe

Slow-Baked Spareribs with Mango-Chutney Marinade Recipe

  • 2 racks pork spareribs (about 6 1/2 pounds)
  • 1 cup dry Sherry
  • 1/2 cup soy sauce
  • 1/4 cup oriental sesame oil
  • 1/4 cup mango chutney
  • 2 tablespoons honey
  • 2 green onions, finely chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 4 large garlic cloves, minced
  • 1 teaspoon cayenne pepper
  1. Arrange rib racks in large roasting pan. Whisk all remaining ingredients in bowl. Pour marinade over ribs, turning to coat. Cover; chill overnight, turning ribs once.
  2. Position 1 oven rack in top third of oven and 1 rack in bottom third of oven; preheat to 300°F. Drain ribs; reserve marinade. Transfer marinade to saucepan; bring to boil. Remove from heat. Place each rack of ribs on large rimmed baking sheet. Place 1 baking sheet on each rack in oven. Bake ribs until tender, basting with 1/4 cup marinade every 20 minutes and covering edges of ribs with strips of foil to protect from burning if necessary, about 3 hours total. Cut between bones to separate ribs. Transfer to platter; serve.
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