eat make read

I wanted to make dinner on our actual anniversary, so I looked through my new cookbook and found the perfect choice. Ribs. A little special, a little casual with lots of delicious flavor.

The recipe allowed me to make the marinade the night before so I didn’t have to rush like crazy the night of. I let the ribs soak in goodness for almost a full day, then when I got home I just popped them in the oven. Every 20 minutes or so I gave them a good slather and boy oh boy where they a good choice. The sauce was extra flavorful with nice hits of ginger and garlic adding depth to it. I can’t wait to try some other meaty recipes!

Easy-Bake Spareribs
from Meat Club Cookbook

serves 4-6

3/4 cup sugar
1/2 cip soy sauce
1/2 cup ketchup
1/4 cups medium-dry sherry
1 teaspoon salt
1 garlic clove, smashed
1 1-inch cube, peeled fresh ginger, crushed
3 lbs baby back pork ribs (3 racks, do not cut apart)

1
Stir together sugarm soy sauce, ketchup, sherry and salt in a medium bowluntil sugar is dissolved. Pour marinade into a roasting pan, add garlic, ginger and ribs, turning ribs to coat.
2
Marinate, covered and refrigerated, turning occasionally, at least 3 hours.
3
Preheat the oven to 325
4
Line the bottom of a broiler pan with foil and arrange the ribs rounded sides up on the broiler rack, reserving marinade for basting. Bake in the middle of the oven, basting with the marinade every 20 min (do not baste during last 10 min of cooking), until the ribs are tender and the glaze is well browned, about 1 3/4 hours. Discard and unused marinade.
5
Let the racks stand 5 minutes, then cut into individual ribs and serve immediately.