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Easy Asian-Style Pork Ribs

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“After years of using baby peaches, I made this with apricot preserves and preferred it that way. The honey is much better than sugar, too, and helps the sauce cling to the ribs better. The cooking temperature is safe; after 20-24 hours the meat will have an internal temp of 175.”
22hrs 15mins

Ingredients Nutrition

  • 2 (6 ounce) jarsjunior peach baby food or 2 (6 ounce) jars apricot baby food or 23 cup peach preserves or 23 cup apricot preserves
  • 13 cup good quality soy sauce
  • 2 -4 garlic cloves, minced
  • 2 -4 teaspoons minced ginger (I like jarred minced ginger, so easy to use)
  • 14 cup toasted sesame oil
  • red pepper flakes or chili paste or Tabasco sauce, etc, to taste
  • 4 teaspoons honey or 4 teaspoons sugar
  • 13 cup rice vinegar or 13 cup white vinegar
  • 14 cup sherry wine (NOT cooking sherry or wine! It has an off flavor, better to omit.) or 14 cup white wine (NOT cooking sherry or wine! It has an off flavor, better to omit.)
  • 1 -2 tablespoon ketchup (optional)
  • 1 pork rib rack (spareribs or baby backs, but not country style, they will dry out)
  • boiling water


  1. Oven temp 175. Use either a broiler pan with rack or place a rack on top of a cookie sheet with sides. For easy cleanup, line pan with aluminum foil (heavy duty is best) and spray rack liberally with Pam.
  2. The night before you want to eat them, place ribs on rack skin side up. Mix all other ingredients except water; do this 1-24 hours ahead of time if possible, to let flavors meld. Spread a little on the ribs, then turn them over and spread 1/2 of the rest on top.
  3. Place pan on oven rack. Pour boiling water into the pan under the ribs, being careful not to get it on the ribs and washing off the sauce. Fill the pan so that the water is as deep as possible without touching the ribs. *Carefully* slide rack into oven and cook overnight.
  4. In the morning before leaving for work, slide the oven rack out but don't remove the pan from the oven. Check the water level and add more boiling water if it has gone down; you don't want all the water to evaporate during the day. Spread on the rest of the sauce and *carefully* slide the rack back into the oven. When you get home the ribs will be done, incredibly tender and juicy and falling off the bone, and your house will smell heavenly! Depending on how much water is left, there will be sauce in the pan for your rice, too. You can cook the rice and some vegies the night before and heat it in the microwave, so you can have a nice relaxing meal after a hard day at work. Enjoy!

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