Chinese Spareribs #5 with Teriyaki Glaze

Total Time:
2 hr 50 min
Prep:
20 min
Cook:
2 hr 30 min

Yield:
8 to 10 servings (1 1/2 cups glaze)
Level:
Easy

Ingredients
  • 2 racks pork spareribs, 4 pounds each, trimmed of excess fat
  • 1/2 cup Chinese five-spice powder
  • Sea salt and freshly ground black pepper
  • 2 tablespoons sesame seeds, for garnish
  • Chopped fresh cilantro leaves and green onion, for garnish
  • Teriyaki Glaze:
  • 1 cup low-sodium soy sauce
  • 1 cup grapefruit juice
  • 1/4 cup hoisin sauce
  • 1/4 cup ketchup
  • 3 tablespoons rice vinegar
  • 1/4 cup brown sugar
  • 1 fresh red chile
  • 2 garlic cloves, smashed
  • 2 -inch piece fresh ginger, whacked open with the flat side of a knife
Directions
  • Preheat the oven to 300 degrees F.

  • Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.

  • To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.

  • In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.


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