Sale on baby back ribs at the commissary - so we tried these out -- YUMMY! Gotta make more soon!
2 cloves of garlic, minced
1 TB ginger, grated (I used the jarred stuff - works for me)
2 teas horseradish sauce (didn't have, so left it out - turned out fine)
1-1/4 teas cayenne pepper
3 TB brown sugar
1/4 cup molasses
1/2 cup hoisin sauce
1/2 cup dark soy sauce
1/2 cup red current jelly (or any red jelly, I used red raspberry)
30 small prok ribs, trimmed of fat
Mix together the marinade. Pour over ribs in either a bag or a bowl. Marinate in the refrigerator overnight.
Preheat oven to 375 degrees. Place ribs on rack set on a foil-lined baking dish (I used my Le Crueset paella pan). Bake, turning often and basting until ribs are dark brown approximately 30-35 minutes (we ended up cooking ours for an hour). Serve hot or warm.
Lots of sauce -- we'll probably double the meat next time ...
recipe from: Pupus: An Island Tradition by Sauchi Fukuda
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