Lady Marmalade Spareribs

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8 Servings
100% would make this recipe for Lady Marmalade Spareribs again.

Sweet, savory and super easy spareribs that don't need boiling. The citric acid in the orange juice makes the meat tender and juicy. Plan ahead as these need to marinade overnight. Coochie, coohie, ya, ya, yum!

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Lady Marmalade Spareribs Ingredients

2 cups Soy sauce	2 teaspoons Ground ginger
1 18 oz. jar Orange marmalade	8 pounds Pork spareribs, cut individually
2 cups Orange juice	1 teaspoon Mint leaves (finely chopped) optional
1 tablespoon Minced garlic

Instructions for Lady Marmalade Spareribs

Preperation:
Whisk first five ingredients in a large bowl (and chopped mint if desired). Place spareribs in two 9x13x2 glass baking dishes. Pour mixture in bowl over ribs coating evenly. Cover and refrigerate overnight, turning occasionally.

Cooking:
Preheat oven to 350. Set ribs out to warm slightly before placing in oven. You can also cook these ribs by placing them on racks in large roasting pans. (I prefer cooking them right in the glass dishes.) Turn occasionally and baste frequently with marinade for about 1 hours. Remove ribs when golden and tender. Serve immediately or at room temperature. (They're also great the next day!)

Optional garnish: Sparsely garnish with sprigs of mint and mandarin orange segments.

Main Ingredient: Pork spareribsCuisine: American

Ingredient Insight - look inside this recipe

Garlic

Ginger

Mint

Orange

Orange Juice

Pork

Soy Sauce

Main Dish Bake Fourth of July American Pork spareribs Dinner

for flavor and categorization

Rromabella

I generally eyeball everything and rarely have the correct amount of ribs, yet I've never had these turn out poorly! You can lower the sugar and sodium in these by substituting low sugar and low sodium ingredients, the end result is almost indistinguishable. [I posted this recipe.]
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