Teriyaki-Glazed Pork Spare Ribs

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Dim Sum

Rated: 3 stars out of 5Rate itRead users' reviews (34)

Cook Time:
2 hr 40 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: 2 hr 0 min
Cook: 2 hr 40 min
Total:: 5 hr 0 min

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Ingredients

Salt and freshly ground black pepper
1/2 cup Chinese five-spice powder
1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2-inch length riblets
2 tablespoons white sesame seeds, for garnish
Cilantro leaves, chopped, for garnish
Green onion, thinly sliced, for garnish

For the Teriyaki Glaze:

1 cup low-sodium soy sauce
1 cup fresh grapefruit juice
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1 fresh red chile, split
2 garlic cloves, smashed
2-inch piece fresh ginger, cut into 1-inch coins

Directions

Preheat the oven to 300 degrees F.

Mix the salt and pepper in a small bowl with the five-spice powder. Rub the mixture all over the ribs and arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.

To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.

In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.

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Comments & Reviews

recipe Teriyaki-Glazed Pork Spare Ribs
Gracie Toronto, ON 03-19-2010
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Fantastic
Rated: 5 stars out of 5

Don't know what all the naysayers are talking about. I followed the recipe exactly and loved it. Very complex flavours. If... you don't like 5-spice powder, you won't like this. But if you do -- you'll love it. I made the pork and shrimp dumplings from the same episode as well -- totally spot on. Great menu. Although I'd like a green bean or eggplant dish to go with all of this yummy dim sum!Read more
recipe Teriyaki-Glazed Pork Spare Ribs
terry oklahoma city, OK 02-23-2010
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Hesitant
Rated: 5 stars out of 5

Like others, I was not sure if this recipe would be worth it after reading some reviews. But i saw the episode when it was... aired, and could not stop thinking about it. So i broke down and got the few ingredients i was missing, most I already had in the kitchen. I was hesitant on paying almost $8.00 for a jar of the chinese five spice, but have tasted that spice before and knew it could not be duplicated, you really need the real stuff!! I do not know if some of the reviewers read that you need LOW SODIUM soy sauce, i only had regular so i did not add any extra salt, and instead of ketchup (tends to be salty as well) and chili, I used fresh ground chili paste, it is also on the Asian isle at the grocers.Seriously, they turned out perfect!! And like other reviews, if you do not want the sauce tangy, add the brown sugar, otherwise, just watch the salt, you can always add more at the end after tasting.Read more
recipe Teriyaki-Glazed Pork Spare Ribs
Veronica Golden Valley, MN 02-11-2010
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Teriyaki-Glazed Pork Spare Ribs
Rated: 1 stars out of 5

I was very disappointed. They were so salty we were unable to eat them. What a shame. It's often that what you see on Food... network is not what you get. Another one to delete! Come on Tyler!Read more
recipe Teriyaki-Glazed Pork Spare Ribs
Michele Glen Ellyn, IL 02-11-2010
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Never again
Rated: 1 stars out of 5

Never again, the rub is awful smelling and tasting the marinade hardly makes a difference and really I was sick all night... just from eating a little bit. This was not work the cost of making it and certainly not the time. Never ever againRead more
recipe Teriyaki-Glazed Pork Spare Ribs
Kathryn Salt Point, NY 02-10-2010
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YUK!...BIG TIME
Rated: 1 stars out of 5

The sauce tasted and smelled so vile that I wouldnt dare ruin a rack of baby back ribs with it! 20 min for the glaze was more... like 50! Ran out at 10pm to buy bbq sauce to fix so we wouldnt starve! I have made many of Tyler's recipes and all have been excellent...not sure what happened here!! :( Read more
recipe Teriyaki-Glazed Pork Spare Ribs
Ashley Kentfield, CA 11-15-2009
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recipe
Rated: 5 stars out of 5

* 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 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 wine vinegar * 1/4 cup brown sugar * 1 fresh red chile, halved * 5 garlic cloves, halved * 2-inch piece fresh ginger, whacked open with the flat side of a knife Read more