Sweet and Sticky Spareribs with Fried Noodles

Total Time:
3 hr 55 min
15 min
2 hr
1 hr 40 min

4 servings

  • Marinade:
  • 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.

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.

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