Monday, April 13, 2009

Oven-Roasted Oriental-Style Pork Backbone

Oven-Roasted Oriental-Style Pork Backbone
Submitted by Sheri Salatin (Polyface, Inc.)
2 1/2 - 3 lbs Polyface pork backbone or spareribs
3 Tbsp. pineapple, peach, or apricot preserves
1/3 cup catsup
2 Tbsp. Soy Sauce
1 tsp grated gingerroot or 1/4 tsp ground ginger
1 clove garlic, minced
1. Place backbone in a 4-6 qt. pot. Add enough water to cover. Bring to boiling. Reduce heat. Simmer, covered, for 20-30 minutes or till backbones are tender; drain.
2. Meanwhile, for sauce, cut up any large pieces of fruit in preserves. In a bowl stir together preserves, catsup, soy sauce, gingerroot, and garlic.
3. Place backbone, bone side down (if you can tell), in a shallow roasting pan. (I use my 9"x13" cake pan) Brush some sauce onto backbones. Bake, uncovered, in 350* oven for 15-20 minutes or till heated through. Brush with remaining sauce before serving.

Makes about 4 servings.

Tip: Serve this with lots of napkins and let folks just use their fingers. Can be messy but the taste is worth the mess!
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