Prep 20 mins
Cook 1 hr
This recipe is a family favorite at all of our family get-togethers. The marinade also doubles as the sauce, (a sort of tangy, teriyaki flavored sauce). Even when I triple this recipe there is NEVER enough. Make sure you have the butcher cut each rack of ribs across the bone (horizontally).
- 2 lbs pork spareribs (cut into individual ribs)
- 1 tablespoon peppercorn
- 1 large onion, coarsely chopped
- 1⁄2 cup honey
- 1⁄2 cup soy sauce
- 1⁄2 cup dry sherry
- 1⁄2 cup red wine vinegar
- 2 1⁄2 teaspoons grated gingerroot
- 4 green onions, minced
- 2 teaspoons Tabasco sauce
- 1 pinch salt
- Place ribs, peppercorns and onion into a 6 quart pot. Cover with cold water; bring to a boil over medium heat.
- Reduce heat and simmer for 45 minutes.
- Drain ribs well and place into a 13x9 inch baking pan and set aside.
- Place all marinade ingredients into a 2 quart saucepan over medium heat; bring to a boil. Reduce heat to low and simmer 15 minutes.
- Pour marinade over ribs and turn to coat. Cover and refrigerate at least 4 hours.
- Drain ribs, reserving marinade.
- Pour reserved marinade into a 2 quart saucepan on high heat until reduced, approximately 8 minutes, stirring occasionally.
- At this point you can pour the marinade over the ribs and put them into the oven to reheat. Basting the ribs with the reduced marinade occasionally, until heated through and the serve.
- Heat a wok or a deep, 12 inch skillet, with oil until hot. Add drained ribs, in batches, to hot oil; stirring, about 3 minutes or until slightly crisp.
- Remove with a slotted spoon; draining on paper towel. Arrange on a serving platter; drizzle reduced marinade over the top and serve hot.