Spicy Orange Pork Spareribs
Makes 4 servings
1 rack (about 4 lbs.) pork spareribs
1 tsp. salt
1 orange
1 medium onion, chopped
1 cup catsup
1/2 cup molasses
1/3 cup cider vinegar
1 Tbs. hot pepper sauce
2 tsp. chili powder
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Cut rack into 2 pieces. In large pot of water, place ribs, and bring to a boil over high heat. Add salt, reduce heat and simmer for 30 minutes.
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Meanwhile, grate zest from orange and squeeze juice. Place both in a small bowl; add onion, catsup, molasses, vinegar, pepper sauce and chili powder; stir. Preheat oven to 350° F. In a 3-quart rectangular baking dish sprayed with nonstick cooking spray, pour 1/2 cup sauce in bottom of pan. Drain ribs and pat dry with paper towels. Place ribs, meaty-side-down in dish. Top with remaining sauce. Bake for 30-45 minutes, turning ribs over once, until meat is very tender.
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Cool slightly, then transfer ribs and sauce to Rock 'N Serve™ Large Deep rectangular container. Apply seal with rocker vent in closed position. Freeze up to 2 months or refrigerate up to 3 days.
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To serve from freezer, rock vent to open. Defrost (30% power) 12-15 minutes, until meat is slightly softened; re-arrange ribs in container. Re-apply seal with vent open. Heat on Medium-High (70% power) 10-13 minutes, until ribs are heated through. From refrigerator, rock vent to open. Microwave on Medium (50% power) 18-22 minutes, re-arranging ribs once, until heated through.
Per serving: 680 cal.; 24 g. pro.; 22 g. fat; 6 g. carb.; 1800 mg. sodium
Source: Tupperware