Sweet and Sticky Spareribs with Fried Noodles
- 1 tablespoon canola oil
- 2 tablespoons barbeque sauce
- 2 tablespoons sweet chili sauce
- 3 tablespoons white vinegar
- 1/4 cup soy sauce
- 2 teaspoons finely chopped ginger
- 1 tablespoon chopped garlic
- 1 cup pineapple juice
- 1/4 cup brown sugar
- Salt and freshly ground black pepper
- 2 1/2 pounds pork spareribs
- Fried Noodles:
- 1/2 (12-ounce) package wonton wrappers, reserve 12 for round 2 recipe, Wonton Soup
- 1 cup canola oil
In a small bowl whisk together all the ingredients for the marinade. Cut the spareribs into individual ribs and put in a resealable plastic bag. Pour the marinade into the bag and toss to coat. Put the bag into a large bowl and refrigerate to let marinate for at least 2 hours or as long as overnight.
Preheat the oven to 300 degrees F. Remove the spare ribs from marinade and arrange on a baking sheet, cover with foil and poke holes in the foil to vent. Reserve the marinade. Bake until the ribs are tender, about 1 1/2 hours.
In the meantime, pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer the mixture until thick, about 30 minutes. Set aside.
After 1 1/2 hours, remove the foil from the spareribs and raise oven temperature to 400 degrees F. Baste the ribs with the reduced marinade and roast in oven for 5 minutes. Turn and baste the ribs again with the remaining sauce and roast for an additional 5 minutes. Remove from the oven and arrange the ribs on a serving platter. Serve hot with Fried Noodles.
Heat 1 cup canola oil in a medium heavy saucepan, to about 350 degrees F. Cut the wonton wrappers into 1/2-inch wide strips. Fry in batches until golden brown and drain on plate lined with a brown paper bag or paper towels.
Use the leftovers from this recipe to make Wonton Soup.
Recipe courtesy of Bobby Flay