Name: Oven-Roasted Spareribs with Peach Glaze
Yield: Makes 4 servings
Ingredients: 1 cup peach preserves; 1/4 cup fresh lemon juice; 1/4 cup Dijon mustard; 2 teaspoons chili powder; 1/2 teaspoon hot pepper sauce; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 3-pound rack of pork spareribs

Recipe information

Yield
Makes 4 servings

Ingredients

1 cup peach preserves

1/4 cup fresh lemon juice

1/4 cup Dijon mustard

2 teaspoons chili powder

1/2 teaspoon hot pepper sauce

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 3-pound rack of pork spareribs

Preparation

Step 1
Preheat oven to 350°F. For sauce, whisk first 7 ingredients in heavy small saucepan to blend. Place spareribs, bottom side up, on large baking sheet. Sprinkle with salt and pepper; spread with 1/3 cup sauce. Turn ribs over. Sprinkle with salt and pepper; spread with 1/3 cup sauce. Bake ribs 45 minutes.
Step 2
Bring remaining sauce in pan to boil. Brush 2 tablespoons sauce over ribs. Bake ribs until sauce forms sticky glaze, about 8 minutes. Cut rack into individual ribs; serve with sauce.

TagsRibs American Pork Rib Pork Meat Spare Rib Main Dinner Nut Free Gluten Free Dairy Free Easy Roast Bon Appétit

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Soy-Glazed Salmon Bowls

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Grasshopper Brownies

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.