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Glazed Tender Ribs and Chips




Source of Recipe


Sharon


Recipe Introduction


Pop this fast to put together dinner in the over to warm your heart on a rainy or chilly day.


Recipe Link: http://groups.msn.com/FullCircleofFriends/pork.msnw?action=view_list&row=5&viewtype=2&sortstring=

List of Ingredients




2 racks baby back ribs, about 3 lbs(1.5 kg) each
3/4 cup (175 mL) barbeque sauce
1/2 cup (125 mL) orange marmalade
1/4 cup (50 mL) teriyakior soy sauce
1 1/2 tbsp (22 mL) hot chili-garlic sauce or 1/2 tsp (2 mL) hot red chili flakes (optional)


Recipe



Preheat oven to 500F (260 C). Line with foil a large baking sheet that is at least 12 x 18 inches (30 x 45 cm) or use 2 smaller dishes. Place a rack on baking sheet. Slice each rack of ribs into 2 or 3 rib portions. Spread out ribs, meat-side down, on rack. In a small bowl, stir barbeque sauce with marmalade, teriyaki and chili-garlic sauce, if using, until fairly well combined. Lightly brush about one-third of sauce over bony side of ribs. Don't spread all the way to edges. Pour 1/2 cup (125 ML) water into pan around ribs. Cover tightly with a tent of heavy-duty poil. It's important to seal ribs tightly.
Place pan in oven and reduce temperature to 375 F (190 C). Bake ribs for about 1 hour. Uncover, turn ribs and generously brush with barbeque sauce mixture. Add water to pan, if needed, to cover bottom of pan. Continue baking, uncovered, for 15 minutes. Baste with remaining sauce, making sure to cover ends, until richly glazed, from 15 to 30 more minutes.
Oven Roasted Chips

Cut four medium-size unpeeled potatoes into thick wedges and toss in a bowl with 1 tablespoon (15 mL) olive oil and generous pinches of salt and freshly ground black pepper. Spread wedges out on a baking sheet and put in oven once ribs have baked for 45 minutes. Roast potatoes until they are tender and golden brown, about 45 minutes. Ribs and chips should be done at the same time.