Slow-Baked Spareribs with Mango-Chutney Marinade

Gluten Free
Dairy Free
Health score
43%
Slow-Baked Spareribs with Mango-Chutney Marinade
45 min.
4
2329kcal

Suggestions


Indulge in the mouthwatering flavors of our Slow-Baked Spareribs with Mango-Chutney Marinade, a dish that promises to tantalize your taste buds and impress your guests. With its delectable combination of spices and sweet mango chutney, this recipe transforms ordinary pork spareribs into an extraordinary celebration of taste. The unique marinade, featuring cayenne pepper, fresh ginger, and a hint of honey, creates a succulent and aromatic coating that seeps into the meat, leaving you with tender, fall-off-the-bone ribs!

Perfect for a family dinner or a gathering with friends, this gluten-free and dairy-free dish allows everyone to savor the delightful flavors without worry. What’s more, the recipe is designed to be easy to follow, taking just 45 minutes of active preparation time, while the slow-baking method ensures that each bite is infused with rich, savory goodness. The combination of oriental sesame oil and soy sauce in the marinade adds a fabulous depth to the flavor, making every mouthful a unique experience.

Whether served for lunch, dinner, or as a show-stopping main course at your next barbecue, these spareribs are sure to leave a lasting impression. So gather your ingredients, fire up the oven, and let the satisfying aroma whisk you away to a tropical feast with every tender bite!

Ingredients

  • teaspoon ground pepper 
  • cup sherry dry
  • tablespoon ginger fresh peeled finely chopped
  • large garlic clove minced
  •  spring onion finely chopped
  • tablespoons honey 
  • 0.3 cup mango chutney 
  • 0.3 cup sesame oil 
  • 6.5 pounds pork spareribs 
  • 0.5 cup soya sauce 

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven
  • whisk
  • roasting pan
  • aluminum foil

Directions

  1. Arrange rib racks in large roasting pan.
  2. Whisk all remaining ingredients in bowl.
  3. Pour marinade over ribs, turning to coat. Cover; chill overnight, turning ribs once.
  4. Position 1 oven rack in top third of oven and 1 rack in bottom third of oven; preheat to 300°F.
  5. Drain ribs; reserve marinade.
  6. Transfer marinade to saucepan; bring to boil.
  7. Remove from heat.
  8. Place each rack of ribs on large rimmed baking sheet.
  9. Place 1 baking sheet on each rack in oven.
  10. Bake ribs until tender, basting with 1/4 cup marinade every 20 minutes and covering edges of ribs with strips of foil to protect from burning if necessary, about 3 hours total.
  11. Cut between bones to separate ribs.
  12. Transfer to platter; serve.

Nutrition Facts

Calories2329kcal
Protein20.81%
Fat74.15%
Carbs5.04%

Properties

Glycemic Index
61.57
Glycemic Load
13.34
Inflammation Score
-6
Nutrition Score
49.929999703946%

Flavonoids

Malvidin
0.04mg
Catechin
0.46mg
Epicatechin
0.33mg
Hesperetin
0.24mg
Naringenin
0.23mg
Kaempferol
0.1mg
Myricetin
0.05mg
Quercetin
0.72mg

Nutrients percent of daily need

Calories:2329.15kcal
116.46%
Fat:186.27g
286.57%
Saturated Fat:57.46g
359.12%
Carbohydrates:28.5g
9.5%
Net Carbohydrates:27.62g
10.04%
Sugar:20.25g
22.5%
Cholesterol:589.67mg
196.56%
Sodium:2229.05mg
96.92%
Alcohol:6.18g
100%
Alcohol %:0.89%
100%
Protein:117.62g
235.24%
Selenium:163.48µg
233.54%
Vitamin B6:4.38mg
219.08%
Vitamin B3:35.7mg
178.52%
Vitamin B1:2.39mg
159.08%
Zinc:18.74mg
124.91%
Vitamin B2:1.94mg
113.92%
Vitamin D:16.95µg
113.02%
Phosphorus:1101.12mg
110.11%
Potassium:1955.58mg
55.87%
Vitamin B5:4.78mg
47.8%
Vitamin B12:2.8µg
46.68%
Iron:7.9mg
43.87%
Magnesium:140.06mg
35.01%
Copper:0.68mg
33.8%
Vitamin E:3.13mg
20.88%
Manganese:0.38mg
18.96%
Vitamin K:14.97µg
14.25%
Calcium:137.41mg
13.74%
Vitamin C:4.46mg
5.4%
Vitamin A:268.14IU
5.36%
Fiber:0.88g
3.51%
Folate:13.02µg
3.26%
Source:Epicurious