SuperBowl Sunday

Country Living Mag-Glazed Country Ribs

2 medium yellow onions

3 pound(s) country-style pork ribs

2 clove(s) (large) garlic, crushed

3 tablespoon(s) canola oil

4 teaspoon(s) grated fresh ginger

1/4 cup(s) low-sodium soy sauce

4 teaspoon(s) sherry vinegar

1/2 teaspoon(s) salt

1/2 teaspoon(s) freshly ground pepper

1 1/2 cup(s) red-currant jelly

4 teaspoon(s) ketchup

Directions

Preheat oven to 300 degrees F. Chop 1 onion into 1-inch pieces. Place ribs, chopped onion, and garlic in 9- by 13-inch roasting pan with 1 1/2 cups water. Cover tightly with foil and place in oven. Braise until ribs are very tender, about 3 1/2 hours.

Meanwhile, for red-currant glaze, finely chop remaining onion. Heat canola oil in a small pot over medium heat. Add onion and cook until soft, about 6 minutes. Add ginger and cook for 1 more minute. Stir in remaining ingredients and simmer for 5 minutes.

Remove ribs from pan, discard onion and garlic, and drain braising liquid. Increase oven to 350 degrees F. Return ribs to pan, brush with glaze, and place on middle rack in oven. Baste with glaze every 10 minutes for 30 minutes. Serve hot or warm alongside 1/2 cup reserved glaze.