Piquant Fruit Glazed Ribs with Orange Slices
|Onions||1 Pound, halved|
|Garlic||4 Clove (20 gm), halved|
|Pork back ribs||2 Pound (Have Butcher Split Each Rack Of Ribs Lengthwise So Rib Bones Are 2 To 2 1/2 Inches Long)|
|Glaze||1 Cup (16 tbs)|
|Unsweetened pineapple chunks||3⁄4 Cup (12 tbs), pureed (Fresh Or Canned)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cider vinegar||3⁄4 Cup (12 tbs)|
|Dark soy sauce||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Frozen orange juice concentrate||2 Tablespoon|
|Orange peel||1 Tablespoon, finely grated|
|Dry mustard||3⁄4 Teaspoon|
|Ground ginger||3⁄4 Teaspoon|
|Scotch whisky||1⁄4 Cup (4 tbs)|
|Orange||1 , scored and thinly sliced (For Garnish)|
|Parsley sprigs||1 (For Garnish)|
Combine water, onion, garlic and salt and bring to boil.
Add ribs and simmer uncovered 25 minutes.
Meanwhile, combine all ingredients for glaze except whisky and simmer 5 minutes.
Blend in whisky and simmer an additional 2 minutes.
Drain ribs thoroughly.
Leave in pan and immediately pour hot glaze evenly over them.
Transfer to container just large enough to accommodate; cover and chill 24 hours, basting occasionally.
Just before serving time, preheat oven to 400°F.
Line baking sheet with foil.
Arrange ribs rounded side down on foil, making sure they are still coated with glaze.
Bake 25 minutes.
Turn ribs over, brush with remaining glaze and bake until deeply colored, about 5 to 10 minutes.
Separate ribs with kitchen shears and arrange in shallow dish.
Garnish with orange slices and parsley.