Chinese Spareribs with Teriyaki Glaze

Total Time:
2 hr 28 min
Prep:
20 min
Cook:
2 hr 8 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Spiced spare ribs:
  • 2 (4-pound) racks pork spareribs, trimmed of excess fat
  • 1/2 cup Chinese five-spice powder
  • Sea salt and freshly ground black pepper
  • 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 chili, minced
  • 2 garlic cloves, smashed
  • 2 -inch piece fresh ginger, whacked open with the flat side of a knife
  • 2 tablespoons sesame seeds, for garnish
  • Chopped fresh cilantro and green onion, for garnish
Directions
Watch how to make this recipe.
  • Preheat the oven to 300 degrees F.

  • Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.

  • Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.

  • When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).

  • Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in 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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