Guava-glazed cocktail ribs
1/2 cup guava nectar
2 tablespoons rice wine vinegar
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3/4 inch fresh ginger, peeled and finely minced
1 clove garlic, chopped
1 teaspoon chopped cilantro
2 tablespoons pomegranate molasses
1 pound country-style boneless rib pork loin, sliced
Makes 4 servings as an entree or 6 as an appetizer.
In a large bowl, combine marinade ingredients. Divide mixture in half and set half aside in the refrigerator. Marinate pork in the remaining marinade and refrigerate 2 to 4 hours.
Preheat the oven to 400 degrees. Remove the pork from the marinade and discard the marinade. Wrap the pork in aluminum foil and place in a roasting pan. Cook in the oven 20 minutes.
Meanwhile, prepare the grill. Remove the pork from the oven and allow to cool, then remove foil. Cook on the grill 2 to 3 minutes on each side to add flavor. (If you don't have a grill, a grill pan on the stovetop works well.)
Pour reserved marinade in a pan over medium heat and reduce until syrupy, 5 to 7 minutes. Brush it over the roasted pork while still hot and serve.
Nutritional information per serving, based on 4: 162 calories (34 percent from fat), 6 grams total fat (2 grams saturated), 31 milligrams cholesterol, 12 grams carbohydrates, 14 grams protein, 38 milligrams sodium, trace dietary fiber.