Oven-Roasted Oriental-Style Pork Backbone
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Oven-Roasted Oriental-Style Pork Backbone
Submitted by Sheri Salatin (Polyface, Inc.)
2 1/2 – 3 lbs Polyface pork backbone or spareribs
3 Tbsp. pineapple, peach, or apricot preserves
1/3 cup catsup
2 Tbsp. Soy Sauce
1 tsp grated gingerroot or 1/4 tsp ground ginger
1 clove garlic, minced
1. Place backbone in a 4-6 qt. pot. Add enough water to cover. Bring to boiling. Reduce heat. Simmer, covered, for 20-30 minutes or till backbones are tender; drain.
2. Meanwhile, for sauce, cut up any large pieces of fruit in preserves. In a bowl stir together preserves, catsup, soy sauce, gingerroot, and garlic.
3. Place backbone, bone side down (if you can tell), in a shallow roasting pan. (I use my 9″x13″ cake pan) Brush some sauce onto backbones. Bake, uncovered, in 350* oven for 15-20 minutes or till heated through. Brush with remaining sauce before serving.

Makes about 4 servings.

Tip: Serve this with lots of napkins and let folks just use their fingers. Can be messy but the taste is worth the mess!

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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3 Responses to Oven-Roasted Oriental-Style Pork Backbone

  1. Julie says:

    I made this the other night with backbone and found that it took way longer than 20-30 minutes (more like 2 hours) for the meat to become tender enough to move on to the next step. But it was so delicious! I will definitely be ordering more backbone in the future and preparing it this way. Thanks!

  2. Laura says:

    I made this a few weeks ago with Polyface spare ribs. They were delicious, and I love how easy this recipe is! I did need to parboil the ribs for about 45 minutes (instead of 20-30). As for the sauce, I did a couple of tweaks — increased the ginger by about half a teaspoon, and added a couple teaspoons of Sriracha sauce (which adds a spicy kick and a little more garlic). I also use low sodium soy sauce, which provides the perfect amount of salt. I’ll be making this recipe with Polyface backbones tonight!

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