Prep 5 mins
Cook 1 hr 30 mins
BBQ with an Asian flair. A sweet and savory sauce. I got this recipe from my mother who is a great cook. Don't be put off by the oyster sauce it isn't fishy at all. There were no amounts for the ginger and garlic so I put down what I put in. You can cut back on the ginger and garlic or add more to your taste.
- 5 -8 lbs spareribs
- 3⁄4 cup soy sauce
- 1 1⁄2 cups raw sugar or 1 1⁄2 cups brown sugar
- 1 cup ketchup
- 1⁄3 cup oyster sauce
- 2 pieces ginger, sliced and divided (1 inch)
- 2 garlic cloves, crushed
- 3 -5 drops liquid smoke
- red food coloring (optional)
- Boil spareribs with half of the ginger for 1 hour.
- Drain and cut between ribs.
- Mix rest of ingredients adding food coloring if desired.
- Charbroil, or grill till heated through, or bake at 350°F for 30 minutes.
- Sauce may be used for chicken or pork.
- Most large grocery stores carry oyster sauce.
- I used this sauce to cook chicken drummettes, just mixed up the sauce and added it to the uncooked chicken then simmered it for 30 minutes. It turned out great.
Vry tasty. Used pork loin chops (6 = 1.2k). Made up 1/2 the sauce mixture (though only used 1/2 cup of brown sugar and 1/3 cup soy sauce - it's all I had left), poured over the pork chops, turned them and let them marinate for a couple of hours before puting them in the oven at 170 degree celsius (fan forced oven) for 30 minutes turning once at the 15 minute mark. Sauce was nice thick and sticky without being too sweet. Thank you Wenstar.
Mmmmm these were really good and the aroma during cooking was fantastic! The only change I made was in preparation where I blanched the ribs with ginger rather than boil. That was only because my stove recently died so then I left the mix to marinate a while in the fridge and cooked on a BBQ grill.