Recipe courtesy of Alex Guarnaschelli
Brown Sugar Vinegar Ribs
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- Level: Easy
- Total: 12 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1001
- Total Fat
- 71 g
- Saturated Fat
- 23 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 37 g
- Protein
- 48 g
- Cholesterol
- 238 mg
- Sodium
- 871 mg
I use St. Louis style ribs, which is a butcher's cut where the cartilage and rib tips are removed for even cooking. That said, this recipe is actually engineered for a pork shoulder, slow cooked and cut into slices with this sauce. I tried to quit this sauce and move on to another, but I found the flavors haunting. I keep returning to it. Shaoxing is a Chinese cooking wine made from rice that is dry compared to the traditionally sweeter mirin wine. You can get both online very easily. There is a layer in here with vinegar and honey that I believe belongs on all ribs. The sweetness and acidity are what make ribs top-notch. That said, there are no garlic or onions in this recipe, so the deeper flavors of oyster sauce and 5-spice powder can really shine through. I'd love to tell you that you can skip marinating the ribs overnight, but do not skimp on time here. Grill the ribs if you want, cooking them through with the lid down so they are fall-apart tender but still hanging on the bones. You can serve this with corn on the cob or grilled scallions and onions. My favorite is just a bowl of buttery jasmine rice.
- Level: Easy
- Total: 12 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1001
- Total Fat
- 71 g
- Saturated Fat
- 23 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 37 g
- Protein
- 48 g
- Cholesterol
- 238 mg
- Sodium
- 871 mg
Ingredients
Marinade:
Sauce:
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Directions
- Bring a large pot of water to a boil. Add a generous pinch salt. Submerge the ribs, 2 to 3 racks at a time, and simmer in the water for 2 minutes each. Remove and drain.
- For the marinade: In a large bowl, whisk together the dark brown sugar, soy sauce, honey, 5-spice powder, sesame seeds, mirin, oyster sauce, Shaoxing wine and salt. Coat the ribs all over with the marinade and pack in large plastic bags or a roasting pan. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Remove the ribs from the marinade, shaking off any excess, and arrange, meaty side up, on 2 baking sheets with fitted baking racks (reserve the marinade). Cover the ribs with foil and seal the edges. Place the baking sheets close to the center of the oven. Bake for 1 hour 30 minutes. Remove the foil and bake until nicely browned and tender, 1 to 1 1/2 hours. Remove from the oven.
- For the sauce: In a large skillet, bring the honey to a simmer. When it starts to foam and brown, remove from the heat and slowly add the red wine vinegar. Return the skillet to the heat and simmer, 2 to 3 minutes. Add the marinade and bring to a rolling boil, then reduce over medium-high heat until syrupy, 5 to 8 minutes.
- Transfer the racks to a flat surface and cut between each bone to make individual ribs. Line the ribs up meaty side up on a baking sheet. Spoon some of the sauce over the ribs and return to the oven, 10 to 15 minutes, so it coats the meat.
- Remove the ribs from the oven and transfer to a serving platter. Spoon the remaining sauce all over the ribs. Sprinkle apple cider vinegar directly on the meat.
