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Herbed Marmalade-Glazed Ribs
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Brief Description
"Orange marmalade laced w/ rosemary, garlic and crushed red pepper is an ideal brush-on for these ribs baked in the oven and then grilled to falling-off-the-bone perfection.
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Main Ingredient
Pork loin baby back ribs
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Category: Beef
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Jan 17, 2013
Number of Servings:
Ingredients:
- 2 racks - Pork loin baby back ribs (abt. 5 lbs. total)
- 2 tablespoons - Fresh rosemary Chopped
- 2 1/2 teaspoons - Kosher salt
- 2 1/2 teaspoons - Minced garlic (5 cloves)
- 1 1/2 teaspoons - Crushed red pepper
- 1 jars - 12-0z. Orange marmalade
- 1 tablespoons - Cider vinegar
- - Fresh rosemary sprigs, optional
Directions:
1. Heat oven to 400 and place rack in lower third of oven.
2. Place each rack of ribs on a sheet of heavy-duty foil (or a double layer of regular foil) large enough to wrap around ribs. Sprinkle ribs w/ 4 tsp chopped rosemary, 2 tsp salt, 2 tsp garlic and 1 tsp crushed red pepper. For each rack of ribs, bring up two opposite edges of foil; seal w/ a double fold. Fold the remaining ends to completely enclose ribs. Transfer to a rimmed baking sheet. Bake 1 and 1/2 hours.
3. Meanwhile, for glaze, in a small bowl, whisk togethr marmalade, vinegar, remainng 2 tsp chopped rosemary, 1/2 tsp salt, 1/2 tsp garlic and 1/2 tsp crushed red pepper. Set aside.
4. Heat grill to medium hot. Lightly brush ribs w/ some of the glaze. Discard foil. Grill ribs until grill-marked and golden brown, 8 to 10 minutes, turning occasionally. Generously brush w/ remaining glaze. Cut ribs into serving-size portions. Garnish w/ rosemary sprigs, if using.
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