Recipe by CHILI SPICE
These are a real crowd pleaser. You may need to double this recipe. Ideally, ask your butcher to chop the spare ribs into short lengths, about 2 1/2 inches long, so they're easy to eat with your fingers.
Top Review by Diana #2
These are incredible. The flavour is fantastic, and easy? I'll say it is. I used baby back ribs, and left out the ginger as I'm not a fan. Other than that....made as posted. I do believe this is going to be my 'special' rib recipe. :) Thanks Chili Spice for *another* wonderful recipe. Made for the Auzzie/NZ Recipe Swap #29.
- 36 ounces chinese-style spareribs, 2 pounds 4 ounces
- 1⁄2 lemon
- 1⁄2 small orange
- 1 inch piece fresh ginger, peeled
- 2 garlic cloves, peeled
- 1 small onion, chopped
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1⁄2 teaspoon seasoning (Thai seven-spice powder)
- 2 tablespoons honey
- 1 tablespoon sesame oil
Directions See How It's Made
- Place the ribs in a wide baking pan, cover loosely with foil and cook in a preheated 350 degree F for 30 minutes.
- Meanwhile, remove any seeds from lemon and orange and place in a food processor with the ginger, garlic, onion, soy sauce, rice wine, seven-spice powder, honey and sesame oil. Process until smooth.
- Pour off any fat from the spare ribs, then spoon the pureed mixture over the spare ribs. Toss the ribs to coat evenly.
- Return the ribs to the oven at 400 degrees F and roast for about 40 minutes, turning and basting them occasionally, or golden brown. Serve hot.