Tropical Glazed Ribs


3 1/2 to 4 lbs. baby back pork ribs
1/2 cup plus 2 Tbsp. NAKANO Seasoned Rice Vinegar Original, Roasted Garlic, or Balsamic Blend divided use
1/2 cup soy sauce, lite or regular
1/4 cup brown sugar
1 Tbsp. minced ginger
1 Tbsp. minced garlic
1/2 cup apricot or pineapple jam


Cut meat into individual ribs. Place in a large resealable plastic bag. Combine 1/2 cup rice vinegar, soy sauce, brown sugar, ginger and garlic; mix well and pour over ribs. Close bag securely, turning to coat. Refrigerate 4 hours, turning halfway through. 

In a small bowl, combine remaining 2 tablespoons rice vinegar and jam. Reserve 1/4 cup for a dipping sauce, if desired. Preheat oven to 425 degrees F. Drain ribs and discard marinade. Place a rack on a foil-lined roasting pan or baking sheet. Arrange ribs, meaty side down, on rack; baste with jam mixture. Bake in upper portion of oven 20 minutes. Turn ribs over; baste liberally. Continue to bake 15 minutes or until well browned. Discard any remaining sauce used for basting. Serve ribs with reserved dipping sauce. 

Makes 4 to 6 main course or 12 appetizer servings. 

Tip: Ribs may be grilled over indirect heat.


Per serving (main dish): 874 calories, 51g protein, 29g carb, 61g fat, 242mg chol, 732mg sodium

Tropical Glazed Ribs
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