BBQ GLAZE FOR RIBS RECIPES

Name: Teriyaki-Glazed Pork Spare Ribs
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 5 h
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: Salt and freshly ground black pepper; 1/2 cup Chinese five-spice powder; 1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2-inch length riblets; 2 tablespoons white sesame seeds, for garnish; Cilantro leaves, chopped, for garnish; Green onion, thinly sliced, for garnish; 1 cup low-sodium soy sauce; 1 cup fresh grapefruit juice; 1/4 cup hoisin sauce; 3 tablespoons ketchup; 3 tablespoons rice vinegar; 1 fresh red chile, split; 2 garlic cloves, smashed; 2 -inch piece fresh ginger, cut into 1-inch coins

TERIYAKI-GLAZED PORK SPARE RIBS RECIPE | TYLER FLORENCE ...

Teriyaki-Glazed Pork Spare Ribs Recipe | Tyler Florence ... image

Provided by Tyler Florence

Categories main-dish

Total Time 5 hours 0 minutes

Prep Time 20 minutes

Cook Time 2 hours 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Salt and freshly ground black pepper
1/2 cup Chinese five-spice powder
1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2-inch length riblets
2 tablespoons white sesame seeds, for garnish
Cilantro leaves, chopped, for garnish
Green onion, thinly sliced, for garnish
1 cup low-sodium soy sauce
1 cup fresh grapefruit juice
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1 fresh red chile, split
2 garlic cloves, smashed
2 -inch piece fresh ginger, cut into 1-inch coins

Steps:

Preheat the oven to 300 degrees F.
Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.

RIBS RECIPES | BBC GOOD FOOD

Ribs recipes | BBC Good Food image

A cheap cut of meat that's best served in a tasty, sticky marinade and slow-cooked until tender. Try one of our favourite pork and beef rib recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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Having super-tender fall-off-the-bone pork ribs, shining with a sticky Chinese glaze, always excites me. I remember when I first tried ribs like these – I was about 7 or 8 years old, having a family meal at our local Chinese restaurant, and I remember thinking wow – I’d never tried anything like that before. Bundled with other great dishes like noodles and stir-fried rice, it was beyond exciting. My face and hands were absolutely covered in sauce and that’s how you should be after tucking into these little beauties. Get stuck in.
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7. Trim the spring onions and deseed the chillies, then finely slice both lengthways and put them into a bowl of ice-cold water so they curl up. For a laugh you can randomly score the radishes and pop them into the water for a bit of a naff 80s feel; otherwise, leave them whole or cut them into quarters.
8. When the time’s up, transfer the ribs to the tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
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