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Sweet Heat Glazed Ribs

Sweet Heat Glazed Ribs
Makes:
4
Prep Time:
15
minutes
Total Time:
105
minutes
Dairy Free
These tangy, spicy glazed ribs are perfect all year long. The sweet heat of the glaze adds a delightful and zesty flavor.

In this recipe:


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Ingredients:

  • 2 1/2 to 3 lb. pork loin back ribs, cut into 3-rib sections
  • Salt and ground black pepper to taste
  • 1/2 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1 tablespoon peeled, finely chopped fresh ginger

Directions:

PREHEAT oven to 350° F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil.

PLACE ribs, meat-side-up, on prepared pan. Sprinkle both sides with salt and pepper. Bake for 1 hour.

COMBINE sweet chili sauce, soy sauce and ginger in small bowl. Brush ribs with chili sauce mixture. Bake, brushing occasionally with glaze, for an additional 30 to 45 minutes or until meat is no longer pink.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 870
  • Calories from Fat: 600
  • Total Fat: 67g (103% of DV)
  • Saturated Fat: 25g (124% of DV)
  • Cholesterol: 230mg (77% of DV)
  • Sodium: 1540mg (64% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 17g
  • Protein: 46g
  • Vitamin A: 0% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Sweet Heat Glazed Ribs

Ingredients

  • 2 1/2 to 3 lb. pork loin back ribs, cut into 3-rib sections
  • Salt and ground black pepper to taste
  • 1/2 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1 tablespoon peeled, finely chopped fresh ginger

 

Directions

PREHEAT oven to 350° F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil.

PLACE ribs, meat-side-up, on prepared pan. Sprinkle both sides with salt and pepper. Bake for 1 hour.

COMBINE sweet chili sauce, soy sauce and ginger in small bowl. Brush ribs with chili sauce mixture. Bake, brushing occasionally with glaze, for an additional 30 to 45 minutes or until meat is no longer pink.

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