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   Ingredients :
6 lb (3 k) pork spareribs cut in 2
1 cup dry sherry
cup soy sauce
cup sesame oil
cup mango chutney
2 tablespoons honey
2 green onions, finely chopped
1 tablespoon fresh ginger, minced
4 garlic cloves, finely chopped


Arrange rib racks in a roasting pan. Combine sherry, soy sauce, sesame oil, mango chutney, honey, green onions, fresh ginger and garlic cloves in a bowl. Pour marinade over ribs turning to coat.

Cover and refrigerate overnight. Turn ribs once during marinating. Place one oven rack in the upper third of the oven and 1 rack in the bottom third. Drain ribs and pour marinating liquid in a saucepan. Bring to a boil and remove from the heat.

Arrange each rack of ribs on a baking pan. Place each baking pan on each rack in oven. Bake ribs in preheated oven to 300F (150C) until they are very tender, basting them every 25 minutes with 1/3 cup of the marinade, for approximately 3 hours. If necessary cover edges of ribs with foil to protect from burning.

Cut between bones, to separate ribs and serve.
        4 5 servings
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