Aguaymanto glazed pork ribs are tender, flavorful ribs coated in a golden berry jam glaze. marinated, baked and broiled for a caramelized finish. They make a hearty main dish.
How to Make Aguaymanto Glazed Pork Ribs
Description
Aguaymanto glazed pork ribs are tender, flavorful ribs coated in a golden berry jam glaze. marinated, baked and broiled for a caramelized finish. They make a hearty main dish.
Ingredients
Instructions
PREPARE THE RIBS
Rinse the pork ribs under cold running water and pat them completely dry with paper towels. Remove any excess fat or membrane from the back of the ribs using a sharp knife. Season both sides generously with salt and pepper, ensuring an even coating. Let the ribs sit at room temperature for 15 minutes to absorb the seasoning.
Tip: Removing the membrane on the back of the ribs ensures better texture and allows the flavors to penetrate more deeply.
MAKE THE MARINADE
In a mixing bowl, combine the aguaymanto jam, soy sauce, apple cider vinegar, minced garlic and ground ginger. Whisk the ingredients until a smooth glaze forms. Taste and adjust seasoning with additional salt or pepper, if needed. Prepare about 1/4 cup of the glaze for basting later.
Tip: Warming the jam slightly before mixing helps it blend smoothly with the other ingredients.
MARINATE THE RIBS
Place the seasoned ribs in a large resealable bag or shallow dish. Pour the glaze over the ribs, ensuring they are fully coated on all sides. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 1 hour or overnight for deeper flavor.
Tip: Marinate the ribs overnight for maximum flavor, turning them halfway through to ensure even coating.
BAKE THE RIBS
Preheat your oven to 160°C. Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the ribs on the rack in a single layer. Cover them tightly with another sheet of foil to lock in moisture. Bake for 2 hours, basting with reserved marinade halfway through.
Tip: Baking the ribs low and slow ensures tender, fall-off-the-bone meat.
CARAMELIZE THE GLAZE
Increase the oven temperature to 200°C. Remove the top foil and brush the ribs generously with the reserved glaze. Place the ribs back in the oven, uncovered, for 10-15 minutes or until the glaze becomes sticky and caramelized. Watch closely to avoid burning.
Tip: For an extra caramelized finish, broil the ribs on high for 2-3 minutes after glazing.
GARNISH AND SERVE
Remove the ribs from the oven and let them rest for 5 minutes to redistribute the juices. Transfer them to a serving platter and garnish with chopped fresh cilantro and sliced scallions. Serve warm with extra aguaymanto glaze on the side.
Tip: Pair with a fresh green salad or roasted vegetables for a complete meal.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 26g40%
- Cholesterol 85mg29%
- Sodium 580mg25%
- Total Carbohydrate 25g9%
- Dietary Fiber 2g8%
- Sugars 18g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
baking sheet, basting brush, foil, garlic press
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