Recipe by Dib's
This recipe is posted by request and was originaly from Chef Sam Choy's cookbook "Sam Choy's Island Flavors"
Top Review by Chef Crystal Cooks
Ribs are a favorite of mine and this looked so good with the two sauces. This is an excellent rib recipe and the sauces are awesome! It does take awhile to make the sauces and measure everything out, but the end result is so worth it! If you like ribs and want something different to make try these! They are sure to please your taste buds!
- 2 lbs pork spareribs, membrane removed
- 1⁄4 cup soy sauce
- 2 tablespoons minced fresh garlic
- 2 tablespoons peeled and minced fresh ginger
- 1 tablespoon chili powder
- 1 tablespoon fresh coarse ground black pepper
- 1 teaspoon salt
- 1⁄2 cup chopped fresh cilantro leaves
- 1 (15 ounce) can tomato sauce
- 1 cup packed brown sugar
- 1 cup minced yellow onion
- 1⁄4 cup white vinegar
- 1⁄4 cup honey
- 1 tablespoon minced fresh garlic
- 1 tablespoon A.1. Original Sauce or 1 tablespoon HP steak sauce
- 1 teaspoon liquid smoke
- 1 teaspoon chili powder
- 1 teaspoon medium cracked black pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon dry mustard
- 3 inches cinnamon sticks
- 1 cup soy sauce
- 1 medium orange, juice of
- 1⁄2 cup mirin (japanese sweet rice wine)
- 1⁄2 cup water
- 1⁄4 cup packed brown sugar
- 2 teaspoons minced fresh garlic
- 2 teaspoons minced fresh ginger
Directions See How It's Made
- In a medium saucepan combine all the ingredients for Sauce#1, bring to a full rolling boil, reduce heat to medium low and simmer for 1 hour, stirring often.
- Rub the ribs with soy sauce, garlic, ginger, chili powder, pepper, salt and chopped cilantro, both sides!
- Wrap ribs in heavy duty foil.
- Let Stand 1 hour.
- Preheat oven to 350 degrees.
- Place Ribs in oven for 1 hour, turning once after 30 minutes.
- 3 times during cooking the ribs open foil wrap and drizzle ribs with Sauce#1.
- Place all the ingredients for sauce#2 in a glass or plastic bowl, whisk well and set aside.
- Remove ribs from oven and place on serving platter.
- Offer both sauces at table to drizzle over ribs.