Chinese Spareribs with Teriyaki Glaze

2019-03-31
  • Yield : 8 servings
  • Prep Time : 20m
  • Cook Time : 8m
  • Ready In : 28m
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Ingredients

  • 2 (4-pound) racks pork spareribs, trimmed of excess fat
  • 1/2 cup Chinese five-spice powder
  • Sea salt and freshly ground black pepper
  • 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

Method

Step 1

Preheat the oven to 300 degrees F.

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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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