Prep 20 mins
Cook 1 hr
This is out of my Asian cookbook...enjoy! Cooking time doesn't include marinating time...based on KateL's review I posted a photo of my 3 pounds of ribs in my lasagne pan...I also took the pan out of the oven to turn the ribs keeping the oven temperature steady...I did change the cooking time to include another 10 minutes...that's how long it took mine to get nice and caramelized...hope this helps...
- 2 teaspoons sesame oil
- 1 teaspoon fresh ginger, finely chopped
- 3 garlic cloves, crushed
- 2 tablespoons soy sauce
- 2 tablespoons chinese rice wine
- 1⁄2 teaspoon five-spice powder
- 2 tablespoons honey
- 1 teaspoon sambal oelek
- 1⁄2 teaspoon salt
- 3 lbs pork spareribs, cut into individual ribs (ask your butcher to do this)
- 1 tablespoon green onion, chopped
- 2 lemons, cut into wedges
- In a large glass bowl combine the sesame oil, ginger, garlic, soy sauce, rice wine, five spice powder, honey, sambal oelek and salt. Mix well.
- Add the pork spare ribs and stir until the ribs are totally coated in the marinade.
- Cover and refrigerate overnight or for at least 4 hours so they absorb the flavors of the marinade.
- Preheat the oven to 350°F.
- Place the ribs and marinade into an oiled baking dish (line the baking dish with thick foil to make washing up easier) and cook for 50-60 minutes, turning and basting with pan juices every 15 minutes.
- If the marinade begins to burn, add a few tablespoons of warm water to the pan during cooking.
- Scatter the chopped green onions over the spare ribs and serve with wedges of lemon and steamed rice.
Very tender meat with subtle Asian flavor. Flavors seemed very strong and spicy when I put together the marinade, but mellowed and were not overwhelming. My 19-mo.-old granddaughter used the word, "meat", for the first time and followed me around to cut up some of the very tender pork meat for her. The recipe didn't specify, so I made 2 layers of ribs in a buffet half-tray; after each 15 minutes I removed each of the layers to its own holding plate, and put the former top layer on the bottom turned over, then likewise for the former bottom layer. The ribs were not done within 50 minutes, which presented a safety concern as it's hard to use an instant read thermometer on these ribs; we gave them another 30 minutes, but concluded that the ribs should be cooked in a single layer if using the oven so they could be quickly flipped. Ribs made this way weren't "pretty" -- we thought they needed reduced fresh marinade to add some gloss and sticky wonderfulness. (I'd rather marinate the ribs per the recipe, then cook the ribs on a rack in a pressure cooker over beer, and then use fresh marinade reduced to a thick sauce to coat the ribs with a thick glaze.) Made for Rookie Recipe Tag.