Wednesday, July 18, 2012

Spicy Asian Pork Spare Ribs

Spicy Asian Pork Spare Ribs
by Gary Gee

This is a modification of my mom's recipe. Of course, mine never turn out quite like hers! I decided to try this to see if SYM was versatile enough to use in Asian dishes. And it is! The long cooking time seemed to mellow out the heat, leaving just a hint of warmth, thus the suggestion to use some sriracha at the table to re-ignite the fire! I might try adding some SYM Hot during the basting period next time.

5 pounds pork spare ribs, cut into smaller slabs if necessary to fit into pan(s)
3 Tablespoons light soy sauce
3 Tablespoons hoisin sauce
2 Tablespoons toasted sesame oil
2 Tablespoons dry white wine
1 Tablespoons rice wine vinegar
1/2 teaspoon salt
1/2 teaspoon Chinese five spice powder
1/2 teaspoon white pepper
1/2 teaspoon freshly grated ginger
1 clove garlic, minced
2 Tablespoons honey
Sriracha sauce (optional, for serving)

Preheat oven to 325 degrees. Rinse ribs and pat dry with paper towels. Set aside.
Combine soy sauce and next 10 ingredients in a bowl. Combine half of marinade with honey and set aside.
Lay ribs in double layer of aluminum foil in shallow baking pan. Pour remaining marinade over ribs, rubbing all over to coat well. Wrap tightly in foil.
Bake ribs for 1 1/2 hours. Carefully open foil packet and baste ribs with reserved honey-marinade mixture. Continue baking for 30 minutes. Baste again, then turn on broiler to 400 degrees. Cook for another 30 minutes or until tender and caramelized, basting every 10 minutes, taking care not to let the ribs burn.
Remove from oven, let rest 10 minutes, and cut into individual ribs. Serve with sriracha and/or additional hoisin sauce, if desired.

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