Sticky Pork Ribs With Sweet Potatoes

"Real Simple Magazine April 2005"
photo by a user photo by a user
Ready In:
2hrs 25mins




  • Preheat oven to 400 degrees.
  • Place the ribs in a large pot of cold water. Bring to a boil and simmer for 30 minutes; drain. Pat the ribs dry with paper towels and return to the dry pot.
  • Combine 6 T. of the soy sauce, the sugar, hoisin sauce, rice wine, ginger, 2 cloves of the minced garlic, and the chili. Pour over the ribs and turn to coat. Marinate at room temperature for 30 minutes.
  • Meanwhile, toss the sweet potatoes and the 3 remaining cloves of garlic in the vegetable oil with the remaining soy sauce. Place in a single layer in a large roasting pan lined with aluminum foil or parchment paper. Roast for 15 minutes.
  • Place the ribs on top of the sweet potatoes, reserving any extra marinade. Return to oven and roast for 45 minutes or until dark and sticky. Baste with the extra marinade periodically.
  • Remove ribs from the pan, set aside, and keep warm. In a bowl, mash the sweet potatoes, garlic, butter and lemon juice. Serve with the ribs on a bed of baby spinach.

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I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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