Photo: Chinese Spareribs with Teriyaki Glaze Recipe
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
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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By annekee_12898139
Monrovia, 43
on February 27, 2013
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Sorry Tyler but this was one of the worst recipes I have ever made.
Maybe the ribs weren't meaty enough or cooked too long. They were very dry. Even using low sodium soy sauce the glaze was much too salty especially after it was reduced. I even added some more brown sugar. It did take longer then I thought it should to thicken. The smell was just awful. I thought I would have to air out the house. I think the rest will get tossed. A waste of time and meat.
By blowpop
sidney, Oh
on December 04, 2011
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I make this whenever any pork with bones goes on sale and stock up on the five spice at the discount stores whenever it magically appears in those large containers. We love this recipe. The only suggestion I have is when you finish roasting the ribs, drag them in the sauce and then put them on a cake rack on top of a cookie pan before broiling. Otherwise, you may end up with poached pork after all that dry rubbing work. Work? Not really. You know what Im sayin I hope. Oh, and if there are leftovers, and youre smart so you will make a ton, put it in a freezer bag with the sauce so its all marinated and ready for reheating.
By Zeebah
on August 28, 2011
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Great recipe. Have made at least 4 times. Substitute sweet chili sauce and a shake of red pepper flakes for the fresh chili and make it in foil as others have recommended. Also, I'm a big believer in removing the silver skin on ribs before cooking. They fall off the bone. We're big fans of five spice so I use quite a bit.
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