PORK SPARE RIBS RECIPE ASIAN RECIPES

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TENDER PORK SPARE RIBS RECIPE | ALLRECIPES



Tender Pork Spare Ribs Recipe | Allrecipes image

I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!

Provided by Kerri Jaggers

Categories     Meat and Poultry    Pork    Pork Rib Recipes    Spare Ribs

Total Time 16 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours 0 minutes

Yield 8 servings

Number Of Ingredients 9

1 cup brown sugar
½ cup fajita seasoning (such as Fiesta®)
2 tablespoons Hungarian sweet paprika
2 racks pork spareribs, fat trimmed
1 cup beer
3 cloves garlic, minced
1 tablespoon honey
3 tablespoons Worcestershire sauce
1 tablespoon prepared brown mustard

Steps:

  • Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
  • Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
  • Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
  • Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

Nutrition Facts : Calories 943.3 calories, CarbohydrateContent 37.4 g, CholesterolContent 240.5 mg, FatContent 60.6 g, FiberContent 0.7 g, ProteinContent 58.4 g, SaturatedFatContent 22.2 g, SodiumContent 701.5 mg, SugarContent 29.7 g

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

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.

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