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Asian Spare Ribs

by on May 31, 2011 in Main Courses May 31, 2011 Main Courses
See post on Heather Christo’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Asian flavors that create a thick marinade and sauce coat the Pork spare ribs. After being slowly cooked in the oven slathered in the Asian BBQ sauce for a couple hours, the spare ribs develop a lovely crispy, caramelized, sticky crust around the pork. Yum.

Ingredients

  • 4 whole Scallions, Cut Into 1 Inch Pieces
  • 2 Tablespoons Ginger, Cut Into Slices
  • 4 cloves Garlic
  • 1 cup Ketchup
  • 1 cup Hoisin Sauce
  • 2 Tablespoons Sriracha
  • ¼ cups Rice Wine Vinegar
  • ½ cups Brown Sugar
  • 1 Tablespoon Soy Sauce
  • 3 racks Pork Spare Ribs
  • Sesame Seeds, For Garnish

Preparation

In the bowl of a food processor, pulse together the scallions, ginger and garlic. Add the ketchup, hoisin, siracha, vinegar, sugar and soy sauce. Pulse everything to combine into a sauce.

Set the spare ribs on a large sheet pan covered in a sheet of foil. Spread 2/3 of the sauce on the ribs, (both sides). Cover the whole sheet pan in plastic wrap and refrigerate for at least 30 minutes or up to the whole day.

Preheat the oven to 325ºF.

While the oven heats up, let the meat come up to room temperature. Cook the spare ribs at 325ºF for about 1.5-2 hours or until the meat easily pulls away from the bone and the sauce is caramelized.

Let the spare ribs rest for a few minutes before cutting into individual ribs and piling on a platter. Sprinkle with sesame seeds.

Enjoy!

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Cook and Be Happy on 8.23.2011

I’m cooking the ribs today and I’m not sure if this will get to you in time, but what do you do with the other 1/3 of the sauce?

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Cook and Be Happy on 8.24.2011

The taste was great, but there were a few things that were different for me. My cooking time ended up being 2.5 hours (which that is going to differ from oven to oven), there weren’t instructions as to what to do with the other 1/3 of the sauce so I reduced it and used it as extra sauce for dipping and the vegetables I made, and when I make them again I will be sure to trim some of the fat off the ribs.

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