Crispy Mandarin Riblets with Mandarin Peach Sauce
Servings: 6

No one will be able to resist these delicious rib pieces, especially when served with Mandarin Orange Sauce. Add warm rolls and steamed corn-on-the cob to complete the menu.

4 pounds pork spareribs, sawed in thirds across bones*
1/4 cup lite soy sauce
2 tablespoons dry sherry
1 garlic clove, crushed
Mandarin Peach Sauce (recipe follows)

Cut ribs into 1-rib pieces. Place in steamer basket or on steamer rack. Set basket over boiling water; cover pan and steam 30 minutes.

Meanwhile combine soy sauce, sherry and garlic in large bowl; add ribs and stir to coat each rib well. Marinate 1 hour, stirring frequently.

Remove ribs from marinade and place, meaty side up, on rack of broiler pan.

Bake in 425 degree F. oven 15 minutes, or until brown and crispy. Serve with warm Mandarin Peach Sauce.

* Ask your butcher to cut spareribs in thirds across the bones.

Mandarin Peach Sauce
Makes 1 cup sauce

1 (15-oz.) can sliced peaches, drained
3 tablespoons Kikkoman teriyaki sauce
1 tablespoon cornstarch
1 tablespoon sugar
1/4 teaspoon fennel
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1/8 teaspoon garlic powder

Place peaches in blender container. Cover and process on high speed until smooth; pour into small saucepan.

Combine teriyaki sauce and cornstarch; stir into peaches with sugar fennel, pepper and cloves. Bring to boil over medium heat. Simmer until sauce thickens, about 2 minutes, stirring constantly. Remove from heat and stir in garlic powder.

Source: National Pork Board