Chinese Spareribs with Teriyaki Glaze

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Dim Sum

Rated: 4 stars out of 5Rate itRead users' reviews (46)

RECIPE
COMMENTS & REVIEWS(46)

Cook Time:
2 hr 8 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 2 hr 8 min
Total:: 2 hr 28 min

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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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Comments & Reviews

recipe Chinese Spareribs with Teriyaki Glaze
Allisha Long Beach, CA 10-12-2009
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5 spice is an acquired taste
Rated: 4 stars out of 5

With any ingredients, smell and taste the ingredients first to see if you'll like it. If not, don't even bother cooking it.... In other words, do your homework. Also keep an open mind about ingredients, cause it's always a risk cooking with something you're not familiar with. The ribs punched a lot of flavor and was very aromatic. The 5 spice powder gave a very sweet, warm, cool and spicy flavor altogether. The meat fell off the bone. The sauce is salty, and I did end up adding more brown sugar (about 3/4 cups total) than the recipe called for. It did not thicken either so I added cornstarch as a thickener. Barbeque sauce is another recipe that can be modified any way you desire. The modifications suited my taste, and I enjoyed eating the dish. The ribs were possibly better than all the Chinese restaurants I've gone to. My room-mate, who's Chinese, agreed. Read more
recipe Chinese Spareribs with Teriyaki Glaze
Nick Stockton, CA 10-12-2009
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Simple and Fun Chinese Ribs
Rated: 5 stars out of 5

This is a very simple recipe with complex flavors. I cooked the ribs for a little over 3 hours before they were really... tender. Also I used only enough five-spice powder to coat the ribs, about 2 tablespoons as others have suggested. My kitchen smelled wonderful for hours. My family raved.Read more
recipe Chinese Spareribs with Teriyaki Glaze
BOBBY Brooklyn, NY 07-12-2009
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Great ribs
Rated: 4 stars out of 5

I would bet anyone not familiar with 5 spice powder would find this type of rub a bit to very overpowering. I have made this... recipe a few times and find it very nice from the flavor to to texture of the meat. I have used baby back ribs all the times i have made it. I did have to adjust the cooking times, finding 3 hours and then to the grill better. I was very suprised to hear people hated this recipe and more suprised to hear the comment how it made the house smell bad.Read more
recipe Chinese Spareribs with Teriyaki Glaze
Carla Dallas, TX 04-13-2009
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Delicious ribs!
Rated: 5 stars out of 5

After reading the reviews, I only made two changes to the original recipe. I used 1/2 tablespoon of the chinese 5 spice and... kept the kitchen window open while the ribs were in the oven. The fragance was actually quite yummy, probably b/c I used very little 5 spice. I found the 5 spice for $1.50 at a large Kroger grocery store just 10 minutes from my house. I also used the juice of a ruby red grapefruit to make sure it was fresh, sweet and not bitter. The result of reading all the reviews and making minor changes resulted in DELICIOUS ribs that fell off the bone. Everyone loved them and I will definitely make them again. You must try them! Read more
recipe Chinese Spareribs with Teriyaki Glaze
Tamara Broken Arrow, OK 04-04-2009
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The Best Ribs!!!
Rated: 5 stars out of 5

My husband makes these ribs and they are the best ribs any of us have ever eaten. He does change a few things, like not... using as much 5 spice and he adds garlic, seasoning salt, and pepper to the ribs before basting. He's made these ribs for numerous parties and never had one complaint!! People usually call the next day for the recipe. We just wanted to let everyone know how great these ribs are. Try them out!!Read more
recipe Chinese Spareribs with Teriyaki Glaze
Jane Stuart, FL 02-24-2009
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Yummy Yummy
Rated: 5 stars out of 5

I was a bit skiddish to try this recipe. However, i decided to take the leap. I was unable to find a couple ingredients in a... regular super market. I found everything that I needed in a small Oriental Market. All of the ingredients compliment each other. The only ingredient i didnt use was the 5 spice. I would recommend cooking the ribs for 3 hours instead of 2 1/2 (This makes them more tender and fall off the bone).Read more