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.
Prep: 10 min | Cook: 45 min | Yield: 6 servings; 1 cup sauce
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 granulated sugar
- 1/4 teaspoon fennel seed
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cloves
- 1/8 teaspoon garlic powder
Instructions
Ribs
- Cut ribs into 1 rib pieces. Place in steamer basket or on steamer rack. Set basket over boiling water; cover pan and steam for 30 minutes.
- Meanwhile combine soy sauce, sherry and garlic in large bowl; add ribs and stir to coat each rib well. Marinate for 1 hour, stirring frequently.
- Remove ribs from marinade (discard marinade) and place, meaty side up, on rack of broiler pan. Bake in 425 degrees F oven for 15 minutes, or until brown and crispy. Serve with warm.
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.
Notes
* Ask your butcher to cut spareribs in thirds across the bones.
Nutrition
Per serving + 3 tablespoons sauce: Calories: 564 calories Protein: 36g Fat: 36g Sodium: 950mg Cholesterol: 143mg Saturated Fat: 13g Carbohydrates: 19g
Per 1/4 cup serving sauce: Calories: 100 calories Protein: 1g Fat: 0g Sodium: 470mg Cholesterol: 0mg Saturated Fat: 0g Carbohydrates: 23g
Attribution
Recipe and photo used with permission from: National Pork Board
