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Sesame Spareribs Recipe
|Pork back ribs||3 Pound, cut in half across ribs|
|Garlic||3 Clove (15 gm), finely chopped|
|Onion||1 , studded with 4 whole cloves|
|Undiluted canned consomme||1⁄2 Cup (8 tbs)|
|Liquid honey||1⁄3 Cup (5.33 tbs)|
|Sesame oil||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Toasted sesame seeds||2 Tablespoon|
Calories 571 Calories from Fat 306
% Daily Value*
Total Fat 34 g52.7%
Saturated Fat 10.5 g52.7%
Trans Fat 0.3 g
Cholesterol 167.8 mg
Sodium 773.8 mg32.2%
Total Carbohydrates 19 g6.2%
Dietary Fiber 1.3 g5.1%
Sugars 14.9 g
Protein 46 g92.3%
Vitamin A 0.4% Vitamin C 4.5%
Calcium 11.1% Iron 16.1%
*Based on a 2000 Calorie diet
In medium saucepan, combine ribs, peppercorns, 1 chopped garlic clove and onion studded with cloves; add water just to cover.
Bring to boil, then reduce heat and simmer for 45 minutes.
Drain well and pat dry. (Ribs can be cooked to this point, wrapped and refrigerated for up to 3 days or frozen for up to 3 months.)
Place ribs in shallow baking dish in single layer, if possible.
Mix together remaining chopped garlic, consomme, honey, sesame oil, soy sauce and salt.
Pour over ribs and marinate in refrigerator for at least 4 hours or overnight, turning occasionally.
Bake in 350°F (180°C) oven, turning occasionally, for 30 minutes or until ribs are browned and well coated with sauce.
Transfer to serving platter and sprinkle with sesame seeds.