SLOW-BAKED SPARERIBS WITH MANGO-CHUTNEY MARINADE

Slow-Baked Spareribs with Mango-Chutney Marinade image

Yield Makes 4 servings

Number Of Ingredients 10

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2 racks pork spareribs (about 6 1/2 pounds)
1 cup dry Sherry
1/2 cup soy sauce
1/4 cup oriental sesame oil
1/4 cup mango chutney
2 tablespoons honey
2 green onions, finely chopped
1 tablespoon finely chopped peeled fresh ginger
4 large garlic cloves, minced
1 teaspoon cayenne pepper

Steps:

Arrange rib racks in large roasting pan. Whisk all remaining ingredients in bowl. Pour marinade over ribs, turning to coat. Cover; chill overnight, turning ribs once.
Position 1 oven rack in top third of oven and 1 rack in bottom third of oven; preheat to 300°F. Drain ribs; reserve marinade. Transfer marinade to saucepan; bring to boil. Remove from heat. Place each rack of ribs on large rimmed baking sheet. Place 1 baking sheet on each rack in oven. Bake ribs until tender, basting with 1/4 cup marinade every 20 minutes and covering edges of ribs with strips of foil to protect from burning if necessary, about 3 hours total. Cut between bones to separate ribs. Transfer to platter; serve.