Sherry Glazed Spareribs

It's been all about ribs for me recently! In addition to the short ribs, I found a package of pork shoulder that was labelled "country style"- they are boneless pieces cut from the rib end of the pork loin which are great slow roasted with a dry rub or barbecue sauce.  This recipe is savory and sweet- the sauce thickens as the ribs bake and although it ends up looking a bit like regular barbecue, they have a wonderful Asian flavor. Delicious!

Sherry Glazed Spareribs

3/12-4 punds pork spareribs or "country style"
1 15 ounce can tomato sauce
1/2 cup cooking sherry
1/2 cup honey
2 tablespoons red wine vinegar
2 tablespoons minced onion
1 clove garlic, minced
1 teaspoon Worcestershire sauce
salt and pepper

Preheat oven to 400 °. Season ribs with salt and pepper and place on rack in shallow roasting pan. Bake, uncovered, for 40 minutes until tender. Drain off all fat.

Combine remaining ingredients and pour over the ribs. Reduce oven temperature to 350°.  Bake, uncovered, 1 to 11/2 hours more, until tender. Baste periodically.
Serve with savory rice and a seasonal green veggie. Enjoy!

Recipe from Overlake School Cookbook

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