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Spareribs and Two Sauces

Spareribs and Two Sauces

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Servings: Serves 4 to 16Learn How to Scale This Recipe

Prep Time: 40 minutes

Cook Time: 120 minutes

Ingredients: Add ingredients to List

Spareribs and Two Sauces
3 lb Pork spareribs, raw
1/2 teaspoon sea salt
1/4 teaspoon Black pepper
1 cup Prunes, dried, pitted
1 cup red wine
2 tablespoon Fresh orange peel, grated
1 tablespoon Dijon mustard
1 tablespoon steak sauce
1/4 teaspoon Salt
1 tablespoon Olive oil
1 each small yellow onion, finely minced
6 whole Fresh garlic cloves, minced
2 teaspoon Dried thyme
2 cup Red wine, dry
11/2 cup Ketchup
3 tablespoon Heinz 57 sauce
3 tablespoon Packed brown sugar
21/2 tablespoon Dark sesame oil
2 tablespoon Eagle chili powder
1 tablespoon Molasses
1 tablespoon Dried oregano
1 tablespoon Paprika
11/2 teaspoon Dried sage
1 1/2 teaspoon Tabasco pepper sauce

directions:

1. Preheat oven to 350 degrees F. Spray roasting pan rack with cooking spray.
2. Place 2 racks of pork spareribs onto a rack over a large roasting pan. Sprinkle with salt and pepper. Cover tightly with aluminum foil.
3. Bake in oven for 1 1/2 hours. (This does most of the actual cooking.)
4. Remove ribs from oven and cool until they are easy to handle, approximately 10 minutes.
5. Preheat charcoal or outdoor gas grill. Grill 35 to 40 minutes, turning every 10 minutes and coating meat with the glaze or sauce of your choice.
6. Cut into four portions (about six ribs each) and serve.
7. If unable to grill outdoors, after baking ribs, remove foil and continue to bake, uncovered. Baste generously with sauce and pan juices every 10 minutes; turn after 20 minutes. Then broil ribs, meaty side up, 4 to 6 inches from the heat source until browned, about 3 minutes.
For Amazing Glaze, combine the following ingredients together; olive oil, yellow onion, garlic, thyme, dry red wine, ketchup, Heinz 57 sauce, brown sugar, sesame oil, chili powder, molasses, dried oregano, paprika, sage and Tabasco sauce; blend well. Baste on ribs every 10 minutes during grilling or roasting.
For Prune Sauce, use prunes, wine, orange peel, mustard, steak sauce and salt according to the following directions.
1. Put prunes in a small bowl. Pour wine over prunes and let soak for 1 hour.
2. In a food processor or blender, purie prunes with wine, then combine with orange peel.
3. Pour prune purie into a medium saucepan. Heat for about 3 minutes over medium heat, just until prunes are about to simmer.
4. Add mustard, steak sauce, and salt.
5. Cool. Use to baste ribs, or serve on the side with cold meats, game, hamburgers, or barbecued meats.
Source: Hannaford fresh Magazine, January - February 2007

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Quantity Ingredients  
3 lb Pork spareribs, raw  
1/2 teaspoon sea salt  
1/4 teaspoon Black pepper  
1 cup Prunes, dried, pitted  
1 cup red wine  
2 tablespoon Fresh orange peel, grated  
1 tablespoon Dijon mustard  
1 tablespoon steak sauce  
1/4 teaspoon Salt  
1 tablespoon Olive oil  
1 each small yellow onion, finely minced  
6 whole Fresh garlic cloves, minced  
2 teaspoon Dried thyme  
2 cup Red wine, dry  
11/2 cup Ketchup  
3 tablespoon Heinz 57 sauce  
3 tablespoon Packed brown sugar  
21/2 tablespoon Dark sesame oil  
2 tablespoon Eagle chili powder  
1 tablespoon Molasses  
1 tablespoon Dried oregano  
1 tablespoon Paprika  
11/2 teaspoon Dried sage  
1 1/2 teaspoon Tabasco pepper sauce  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4 to 16
Base Nutrients
Calories 1099 kcal (54%)
Calories from Fat 765 kcal (0%)
Total Fat 85 g (130%)
Saturated Fat 36 g (180%)
Cholesterol 192 mg (64%)
Sodium 1850 mg (77%)
Total Carbohydrates 91 g (30%)
Dietary Fiber 19 g (76%)
Protein 55 g (91%)
Vitamins
Vitamin A 3332 IU (66%)
Vitamin C 38 mg (63%)
Minerals
Calcium 165 mg (3%)
Iron 25 mg (41%)
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