Marmalade-Glazed Spareribs

For the best results, these tender ribs need to marinate for at least 12 hours, so plan ahead. Offer a selection of bottled ales and lagers.

1 cup soy sauce
1 cup Madeleine’s Seville Orange Marmalade
1 cup orange juice
1 tablespoon minced garlic
1 teaspoon ground ginger
6 pounds pork spareribs, cut into individual ribs

Whisk first 5 ingredients in large bowl. Add ribs; toss to coat. Transfer ribs and marinade to 15 x 10 x 2-inch glass baking dish. Cover and refrigerate overnight, turning ribs occasionally.

Position 1 rack in center and 1 rack in top third of oven and preheat to 350°F. Line 2 large roasting pans with foil. Place racks in pans. Transfer ribs from marinade to racks. Roast ribs until golden brown, very tender and well glazed, rotating pans halfway through roasting and basting frequently with marinade, about 1 1/2 hours. Serve warm or at room temperature.

Serves 6.

Bon Appétit
October 1998