Marmalade Glazed Baby Back Ribs. When I was growing up, we hardly ever ate spare ribs. Spare ribs are practically bones, usually relegated to the soup stock
In a large pan, combine ribs and enough cold water to cover. Drain ribs. Place ribs in dish. Place ribs on a serving platter and serve immediately with reserved heated sauce
Pull the ribs out of the oven and add sauce over ribs, spreading evenly. This was originally my mom’s Spare Ribs recipe and I took out a couple of ingredients and added something of my own (because I love paprika) and it is a great meal to make when you have some time to prepare it
Place ribs and marinade into a oven-safe dish. Trim as much fat off ribs as possible. When ready to cook, let ribs sit out at room tempt for at least 1 hours. Preheat oven 325°F. 2 -3 lbs country-style pork ribs
The big change was going from fry pan to oven. I was oven baking but did not want dry so I use more oil on the tray and even sprayed the top with some oil in the form of PAM
Preheat oven to 400 degrees, spray a large baking pan with cooking spray. Then, take off foil, spoon all the sauce over the chicken a few times and place back in the oven without the foil for another 20 minutes or until the sauce has thickened and the chicken has browned with the sauce and is completely done when you cut into the breast
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