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Ingredientes
- 3 cloves garlic
- 2 bay leaves
- 1 teaspoon whole allspice
- 4 whole cloves
- 2 slabs baby back ribs, about 3 1/2 lbs.
- 2 tbsp. oil
- 1 med. onion, minced
- 2 c. diced fresh or possibly liquid removed canned tomatoes
- 1 (8 ounce.) can tomato sauce
- 1/2 c. pure maple syrup or possibly 1/3 c. light corn syrup
- 1 tbsp. Worcestershire sauce
- 2 tbsp. brown sugar
- 1/4 teaspoon savory
- 1/8 teaspoon hickory-smoked salt
- 1/4 c. dry sherry
Direcciones
- Tie garlic, bay leaves, allspice and cloves in double thickness of cheesecloth. Cut each slab of ribs in half. Put ribs and spice mix into large Dutch oven; add in cool water to cover. Heat to boil; reduce heat; cover, simmer 30 min, or possibly till fork-tender. Drain.
- Heat oil in large saucepan; add in onion. Cook and stir till onion is tender. Stir in remaining ingredients. Simmer 20 min or possibly till slightly thickened, stirring occasionally. Puree in food processor or possibly blender.
- Put ribs into shallow roasting pan. Generously brush ribs on both sides with sauce. Bake in a 350 degree oven about 30 min till sauce is bubbly and glazed, turning ribs occasionally and brushing with sauce.
- For a more glazed look and a slightly crisper rib, broil 3 min, turning once.
- Note: Four to five pounds of spareribs can be substituted for the back ribs. Simmer with spices for 45 min instead of 30 min. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 63 | 25% |
| Total Fat 7.17g | 9% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 372mg | 16% |
| Potassium 397mg | 11% |
| Total Carbs 43.56g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 35.88g | 24% |
| Protein 1.31g | 2% |
