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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Baby Back Ribs w/Sweet & Sour Glaze   
    Categories: Pork, Sauces, Vegetables   
         Yield: 4 servings   
       
     3 1/2 lb Rack baby back pork ribs   
     1 1/2 ts Coarse salt   
         1 ts Onion powder   
       1/2 ts Freshly ground black pepper   
         4 cl Garlic; crushed but left   
              - whole   
       3/4 c  Concord grape jelly   
         2 tb Rice vinegar   
         1 tb Soy sauce   
       
     Position an oven rack 6" from the broiler and another   
     rack on the bottom of the oven. Set oven @ 325ºF/165ºC.   
     If you’d like to remove the membrane from the bony   
     underside of the ribs, use a small knife to release one   
     corner of the thin membrane, then pull off the rest with   
     your hands and discard.   
        
     In a small bowl, stir together the salt, onion powder   
     and black pepper. Season the ribs on both sides with the   
     spice mixture. Wrap the ribs tightly in aluminum foil as   
     if wrapping a present, place on a sheet pan flesh-side   
     down and bake on the bottom rack until the meat is   
     tender and pulls away easily from the bones, 2 to 2-1/2   
     hours.   
        
     Remove the ribs from the oven, then heat the broiler.   
     Unwrap the ribs and, reserving the foil with its juices,   
     transfer the ribs to the sheet pan flesh-side up.   
     Carefully tip the juices from the foil into a large   
     skillet. Stir in the garlic, jelly, vinegar and soy   
     sauce, and bring to a simmer over medium-high. Cook,   
     whisking occasionally, until the glaze is syrupy and   
     reduced by about half, 5 to 7 minutes. Remove from the   
     heat.   
        
     Brush or spoon half of the glaze, including the garlic   
     cloves, over the ribs. Place back in the oven and broil   
     until charred in spots, 1 to 3 minutes. (Don’t step   
     away!)   
        
     Place the ribs on a cutting board and spoon over the   
     rest of the glaze. Cut between the bones into individual   
     riblets and transfer to a large platter to serve.   
        
     By: Eric Kim   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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