Sticky ribs: easy party pleasers bake in the oven

Sunset, Oct, 2004 by Linda Lau Anusasananan

Finger-lickin', tangy-sweet pork ribs are irresistible party fare. But high-sugar glazes can burn on a hot barbecue. Put them in the oven, though, and browning is easy to control. We offer two rib choices--small loin back ribs (also called baby back) and hearty spare-ribs--and two ways of flavoring the ribs: a dry spice rub followed by a finishing glaze or a double-duty marinade and glaze. Both recipes can be cut in half.

Spice-Rubbed Sticky Ribs

PREP AND COOK TIME: 1 1/4 hours

MAKES: 10 to 12 servings

    4 racks pork loin back ribs (baby back) or 2 racks pork spareribs
      (about 8 lb. total), fat trimmed
      About 6 tablespoons spice rub (recipes follow)
1 1/3 cups glaze (recipes follow)

1. Rinse ribs and pat dry. Rub spice mixture over both sides.

2. Line two 12- by 17-inch baking pans with foil. Set a rack in each and lightly coat with cooking oil spray. Set ribs, meaty side up, in a single layer on racks.

3. Bake in a 425[degrees] oven until ribs are lightly browned on top, 20 to 30 minutes. Turn each slab over and switch pan positions. Continue baking until ribs are browned, 20 to 30 minutes longer.

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4. Brush generously with glaze. Continue baking, basting occasionally, until glaze is browned and bubbly, 6 to 12 minutes. Turn ribs over and brush generously with more glaze. Bake, basting occasionally, until glaze is browned and meat between ribs is no longer pink in the center (cut to test), 6 to 12 minutes longer.

5. Transfer ribs to a board. Let rest 5 minutes. Cut between ribs.

Per serving with chili-cumin rub and honeylime-chipotle glaze: 639 cal., 62% (396 cal.) from fat; 36 g protein; 44 g fat (16 g sat.); 26 g carbo (0.8 g fiber); 1,310 mg sodium; 172 mg chol.

Chili-cumin rub. Mix 3 tablespoons chili powder, 3 tablespoons coarse salt, and 2 tablespoons cumin seeds.

Curry spice rub. Mix 3 tablespoons coarse salt, 3 tablespoons curry powder, 1 tablespoon ground ginger, and 1 tablespoon ground coriander.

Honey-lime-chipotle glaze. Mix 1 cup honey; 6 tablespoons lime juice; and 2 tablespoons minced canned chipotle chiles, Asian red chili paste, or hot chile flakes.

Apricot-mustard glaze. In a blender, whirl 1 1/3 cups apricot jam, 1/2 cup Dijon mustard, and 1/2 cup white wine vinegar until smooth.

Marinated Sticky Ribs

PREP AND COOK TIME: About 1 1/4 hours, plus at least 1 hour to marinate

MAKES: 10 to 12 servings

4 racks pork loin back ribs (baby back) or 2 racks pork spareribs (8 lb.
  total), fat trimmed, rinsed and patted dry
  About 3 cups marinade and glaze (recipes follow)

1. Loosely coil 2 racks of back ribs or 1 rack of spareribs in each of two 1-gallon zip-lock plastic bags. Add 1 cup marinade and glaze to each bag. Seal and turn to coat. Chill at least 1 hour or up to 1 day, turning occasionally. Cover and chill remaining marinade.

2. Line two 12- by 17-inch baking pans with foil. Set a rack in each and coat with cooking oil spray. Lift ribs from marinade (discard marinade); set, meaty side up, in a single layer on racks.

3. Bake in a 425[degrees] oven until ribs are lightly browned, 20 to 30 minutes. Turn over and switch pan positions. Bake until ribs are browned on other side, 20 to 30 minutes longer.

4. Brush generously with reserved glaze. Continue baking, basting occasionally, until glaze is browned and bubbly, 6 to 12 minutes. Turn over and brush with more glaze. Bake, basting once, until glaze is browned and bubbly and meat between ribs is no longer pink in the center (cut to test), 6 to 12 minutes longer.

5. Transfer ribs to a board. Let rest 5 minutes. Cut between ribs to serve.

Per serving with ginger-hoisin marinade and glaze: 620 cal., 62% (387 cal.) from fat; 36 g protein; 43 g fat (16 g sat.); 18 g carbo (0.2 g fiber); 903 mg sodium; 172 mg chol.

Ginger-hoisin marinade and glaze. In a blender, puree 1 cup hoisin sauce; 3/4 cup orange marmalade; 1/2 cup each soy sauce, rice vinegar, and chopped fresh ginger; 2 teaspoons fennel seeds; and 1/2 teaspoon cayenne.

Coconut-chutney marinade and glaze. In a blender, puree 1 1/3 cups coconut milk, 1 cup mango chutney, 1/2 cup soy sauce, 1/3 cup lemon juice, and 3/4 teaspoon hot chile flakes.

PHOTOGRAPH BY JAMES CARRIER