A tasty treatAsian Pork Ribs

Asian Pork Ribs
The Pampered Chef More Stoneware Sensations Copyright 1999

4-4 1/2 lbs. country-style pork loin ribs
3/4 cup apricot or peach preserves I used peach
3/4 cup barbecue sauce
1/4 cup light soy sauce
3 garlic cloves, pressed I used jarred
2 tsp peeled fresh gingerroot, finely chopped or 3/4 teaspoon ground ginger I used jarred grated ginger
1 tbsp thinly sliced green onion with tops I didn't bother with these
2 tsp sesame seeds I omitted these

Preheat oven to 350 degrees F. Trim excess fat from ribs. Place ribs, bone side down, in 9x13-inch Baker. Cover with Rectangular Lid/Bowl. Bake 1 hour. Meanwhile, mix preserves, barbecue sauce and soy sauce in 1-Qt. Batter Bowl with 10" Whisk. Press garlic into bowl using Garlic Press. Finely chop ginger root using Food Chopper; add to sauce mixture. Carefully remove Rectangular Lid/Bowl from Baker. Using Nylon Tongs, remove ribs from Baker and place in Lid/Bowl. Generously brush ribs with half of the sauce mixture using Pastry Brush. Continue baking, uncovered 30-45 minutes or until fork-tender, brushing with remaining sauce after 15 minutes. Remove ribs to serving platter. Using Magic Mop, skim fat from top of sauce. Sprinkle ribs with green onion and sesame seeds; serve with sauce.

Yield: 6 servings
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I picked up another Pampered Chef cookbook at a church rummage sale a few weeks ago. They actually have some really good recipes in their cookbooks and they're constructed well (spiral binding, sturdy pages). There's more to Pampered Chef than taco rings and brownie pizza (which are both very good which is probably why I think they've been served at every Pampered Chef party I've ever attended.)

I was drawn to the picture of this recipe immediately since I love sticky sweet sauces. The clincher was seeing that the recipe uses peach preserves, which I made a few weeks ago. Pork ribs being on sale helped too.

I made these the night before since they do take some time to cook. They were fine the next day reheated but probably a tad more dry than they would have been if eaten immediately. I couldn't wait to eat these and I wasn't disappointed. They were delicious albeit very guilt inducing. They weren't really all that fatty but still fattier than what I'm used to. It was a nice treat but I couldn't eat these every week.

This recipe was also on the Pampered Chef site but it was different. They boiled the ribs first, then grilled them. I wonder why they changed the method. So they could use different Pampered Chef products in the recipe? It doesn't really matter which way you do it, the cooking time is about the same. The boil/grill methods avoids the oven but you'll really have to be careful not to burn the sweet sauce on the grill. My mom always boiled her spareribs first.

BTW, I did use Pampered Chef tongs and their pastry brush for this recipe but that's it as far as their equipment suggestions. I cooked the ribs in a covered pan in the oven then transfered them to a baking dish (you could just drain the first pan to save on clean up). You can easily make Pampered Chef recipes without their products, at least in these older cookbooks. Some of the newer ones might ask for their spice blends and food products, which might be more difficult to substitute.

Blast From The Past: Marinated Flank Steak from May 2007. I had to pass on the flank steak this trip to Costco (although I think it was 'only' $6.89/lb). I thought my membership was due but it wasn't. I should have checked first - I could have spent more money.

Question of the Day: Have you ever been to a Pampered Chef party? Do you remember any of the recipes that were made during the demonstration?