Barbecued Spareribs

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3 hours Prep: 30 minutes Cook: 2 hours

1636 calories per serving view nutrition facts

Ingredients

3 1/2	pounds	pork ribs
12	teaspoons	black pepper	freshly ground
2	teaspoons	salt

Tangy bbq sauce
1 1/2	tablespoons	peanut oil
1	tablespoon	orange zest
2	tablespoons	shallots	finely chopped
2	tablespoons	chili bean sauce
2	tablespoons	scallions, spring or green onions	finely chopped
1	tablespoon	garlic	finely chopped
2	teaspoons	tomato paste
1	tablespoon	ginger	finely chopped, fresh
1	teaspoon	rice vinegar	white, or cider vinegar
2	tablespoons	cilantro	fresh, finely chopped
3	tablespoons	green chili peppers	fresh, chopped
1/2	cup	orange juice
2	tablespoons	rice wine	or dry sherry
1 1/2	tablespoons	soy sauce, light
3	tablespoons	hoisin sauce
1 1/2	tablespoons	soy sauce, dark
2	tablespoons	sugar
1	teaspoon	salt
2	teaspoons	sesame oil
1	teaspoon	black pepper	freshly ground

Directions

PREHEAT THE OVEN TO 250F.

Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat.

Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil.

Quickly add the shallots, scallions, ginger and garlic.

Stir-fry for 20 seconds and add the rest of the sauce ingredients.

Reduce the heat and simmer the sauce gently for 15 minutes.

Allow the sauce to cool. (These steps can be done hours ahead or even the night before.)

When you are ready to cook the ribs, smear them with the barbecue sauce.

Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce.

Cook the ribs for 5-to-10 minutes on each side, depending on thickness.

Serve immediately.

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Wonderful recipe! I have never made a cheesecake before and was going to enter a cheesecake contest at work. Found this recipe and decided to try it. I won 2nd place out of 16 cheesecakes!!! It was probably a little bit more time consuming than some recipes as you have to melt chocolate and make layers and such but worth every bite. It looks really pretty when cut as you see the layers. I used more almonds than stated in my crust and I used Ghiardelli chocolates and Cadbury for the milk chocolate. Again, it was wonderful. Thank you for submitting this recipe. I have family in your area and can't wait to share the recipe with them.

Reviewed by JanetP