Barbecued Spareribs

2 hours Prep: 15 minutes Cook: 2 hours

1636 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

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

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

Preheat the oven to 250 degrees F.

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.

Add your comment

Serving Size 505g

Amount per Serving

Calories 1636 69% of calories from fat