Tuesday, April 12, 2011

Chinese Style Spareribs

We had a tiny little rack of spareribs from the CSA, and I felt like trying something different with it than my usual barbecue. Actually, this is just another kind of barbecue, and wonderfully, can all be done in your oven. There are a lot of recipes out there if you ask the internet, many based on hoisin sauce. But I was out of hoisin sauce. So I used (gasp!) ketchup (actually I read that it's kind of the legit Hong Kong approach, though I'm not sure that's actually true...) You need to be able to set these to marinate ahead of time - at least 2 hours; more is totally ok, so if you want to do this on a weeknight, put them in the marinade in the morning, they'll be ready to cook when you get home from work.

Chinese Style Sticky Barbecue Spareribs

a rack of pork ribs (plan on having 4-5 individual ribs per person)
4 cloves of garlic, smashed then finely minced
1/4 c soy sauce
1/2 c ketchup
2 tbsp oyster sauce (or hoisin, or black bean paste)
2 tsbp sweet chili sauce (optional)
1 tbsp sriracha
1 tbsp white wine, sherry or rice vinegar
1/3 c hot water
2 tbsp honey

Start by cutting up the rack into individual ribs. Combine the garlic, soy sauce, ketchup, oyster sauce (if you have/use hoisin sauce, you can use more, like 1/4 cup), chili sauce, sriracha (use more if you like spicy) and the wine (or sherry or vinegar) in a large, shallow dish, big enough to hold all the ribs in a single layer. When it's all thoroughly mixed, add in the ribs and toss around till they're all thoroughly coated. Leave to marinate at least a couple hours, preferably more.

Preheat the oven to 350. Line a sheet pan with foil, and on top of that put a rack (I used one of my cookie racks) that fits well inside the pan and will hold all the ribs. Remove the ribs from the marinade, shaking off some of the excess, but leaving them pretty well coated, and arrange them on the rack.

Put them in the oven for about 30 minutes. Meanwhile mix your hot water and honey. Halfway through the first 30 minutes in the oven, pull out the ribs and using a pastry brush, brush on the honey/water mixture, and flip the ribs over. Bake for another 30 minutes, basting and flipping again.
They should be getting pretty nicely dark and lacquered looking by now. Let them go longer if not.

Serve with rice and stir fried broccoli* on the side.

*Toss broccoli (cut into florets, stems sliced) in a hot pan with minced garlic, ginger, crushed red pepper flakes, salt and 2 tsp of sugar. Fry till the garlic and ginger become fragrant and take on a little color, then add 1/4 c water and cover; cook for two minutes, just until the broccoli is tender and bright green. Uncover the pan and cook off the water over high heat. Optional yummy addition - make your very first step to fry some cashew pieces in your oil (in the pan you're going to cook the broccoli) until nice and dark; drain them out of the oil with a slotted spoon and reserve till you've cooked up the broccoli. Throw the toasted cashews on top before serving.

1 comment: