Ingredients for Appetizer Spareribs
- 2 lb sparerib rack
- 1 cup plum jelly
- 1/4 cup soy sauce
- 1/4 cup dark corn syrup
- 1/2 cup minced onions
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- ketchup
- apple cider vinegar
- brown sugar
- Worcestershire sauce
- Dijon mustard
- smoked paprika
- garlic powder
- onion powder
- black pepper
- cayenne pepper
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How to Make Appetizer Spareribs
- Ask your butcher to cut the 2 lb sparerib rack lengthwise into individual ribs, then crosswise through the bone into 2-2.5 inch pieces.
- In a medium saucepan, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
- Bring the sauce to a boil over medium heat, stirring constantly.
- Remove from heat and pour the sauce over the spareribs in a large bowl. Toss to coat evenly.
- Cover the bowl and refrigerate for at least 2 hours (or up to overnight) to allow the ribs to marinate.
- Preheat your oven to 375°F (190°C). Grease a 13x9x2 inch baking pan.
- Arrange the spareribs in a single layer in the prepared baking pan.
- Bake, uncovered, for 60 minutes, or until the ribs are tender and the sauce has thickened and caramelized. Baste with pan juices halfway through cooking for extra flavor.
- Let the ribs rest for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
113g
Fat
63g
Carbs
15g