Sesame Soy Spareribs
Yield
4 servingsPrep
20 minCook
65 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
soy sauce, tamari
|
|
| 1 | cup |
water
|
|
| 1 | cup |
white wine
dry |
*
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
ginger
ground |
|
| ¼ | cup |
sesame seeds
|
|
| 3 | pounds |
pork ribs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
soy sauce, tamari
|
|
| 237 | ml |
water
|
|
| 237 | ml |
white wine
dry |
*
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
ginger
ground |
|
| 59 | ml |
sesame seeds
|
|
| 1.4 | kg |
pork ribs
|
|
Directions
In a large pot, combine first seven ingredients.
Cut spare ribs into serving size pieces (I prefer small back ribs for this recipe) and place in pot with sauce.
Bring to a boil and simmer for 30 minutes, turning ribs occasionally.
Remove ribs from sauce and place in a single layer in a shallow baking pan.
Skim fat from sauce and baste meat with some of the sauce.
Bake at 350℉ (180℃) F for 30 minutes or until tender, occasionally turning and basting with remaining sauce.
Broil ribs for about 5 minutes to finish browning.
Note: Par-boiled ribs can be grilled on the barbecue, but baste with sauce only during the last 5 minutes.
I usually serve these ribs with steamed rice and a leafy salad.
