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Trim fat from ribs. Cut ribs into single-rib portions. Place rib pieces in a large sealable plastic bag set in a shallow dish. In a medium bowl, combine onion, sherry, vinegar, soy sauce, ginger, garlic and black pepper. Pour over ribs; seal bag and turn to coat ribs. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
Preheat oven to 350°F. Drain rib pieces, reserving 1/4 cup of the marinade. Arrange rib pieces, meaty-sides up, in a shallow roasting pan. Roast, uncovered, for about 1 hour or until tender.
Meanwhile, in a small saucepan, combine apricot preserves, mustard, oil and cayenne. Add the reserved marinade. Bring to a boil; reduce heat. Simmer, uncovered, for 3 minutes.
Brush the ribs generously with the sauce. Bake, uncovered, for 15 minutes, brushing once or twice with sauce during baking time. Brush with the remaining sauce. Sprinkle with sesame seeds before serving.