Fig and Ginger Pork Rib
(The Hungry Mouse)
5-6 pork spare ribs (about 2 1/4 lbs. or so)
3/4 cup fig preserves
1 Tbls. powdered ginger
1 Tbls. apple cider
1 tsp. kosher salt
1 Tbls. dried parsley
Serves about 2 as a main course or 4 as an appetizer.
Measure out your fig preserves and put them in a medium-sized bowl. Add the powdered ginger, apple cider, and kosher salt.
Whisk together with a fork to combine well. The apple cider will help thin out the preserves. Be sure to break up any lumps of ground ginger.
Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and/or aluminum foil.
Grab your ribs out of the fridge. Unwrap them and put them in a gallon-sized zip-top bag. Pour the glaze in the bag and over the ribs. Seal the bag well. Smoosh it around between your hands to coat the ribs with glaze. Seal the bag well. Take ribs out of bag and lay out on pan. Sprinkle each rib with a little dried parsley. Cook for 1 hour.