Barbecued Spareribs

Barbecued Spareribs Recipe

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Sharon Holmquist



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3 1/2 lb
pork ribs
2 tsp
12 tsp


1 1/2 Tbsp
peanut oil
2 Tbsp
green onion, finely chopped
2 Tbsp
shallots, finely chopped
1 Tbsp
minced garlic cloves
1 Tbsp
minced ginger
2 Tbsp
cilantro, chopped
3 Tbsp
chiles, fresh and finely chopped
2 Tbsp
3 Tbsp
hoisin sauce
2 Tbsp
2 tsp
sesame oil
1 Tbsp
orange zest
2 Tbsp
chinese chili bean sauce
2 tsp
tomato paste
1 tsp
cider vinegar
1/2 c
orange juice
1 1/2 Tbsp
soy sauce, light
1 1/2 Tbsp
soy sauce, dark
1 tsp
1 tsp

How to Make Barbecued Spareribs


  • 1Preheat oven to 250.
  • 2Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat.
  • 3Remove the ribs from the dish, drain the fat and set aside.
  • 4Heat a wok or large frying pan and add the oil.
  • 5Quickly add the shallots, scallions, ginger and garlic.
  • 6Stir-fry for 20 seconds and add the rest of the sauce ingredients.
  • 7Reduce the heat and simmer the sauce gently for 15 minutes.
  • 8Allow the sauce to cool. (These steps can be done hours ahead or even the night before.)
  • 9When you are ready to cook the ribs, smear them with the barbecue sauce.
  • 10Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce.
  • 11Cook the ribs for 5 to 10 minutes on each side, depending on thickness.
  • 12SUBSTITUTIONS: May use satay paste in place of Chinese chili bean sauce.

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About Barbecued Spareribs

Course/Dish: Pork, Ribs
Other Tag: Quick & Easy

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