Chinese Spareribs #5 With Teriyaki Glaze
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
54
Sourness
39
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
1
Sea Salt2 tbsps
Sesame Seed (for garnish)1 cup
Soy Sauce (low-sodium)1 cup
Grapefruit Juice1 cup
Hoisin Sauce1 cup
Ketchup3 tbsps
Rice Vinegar1 cup
Brown SugarDirections:
1
Preheat the oven to 300 degrees F
2
Rub the ribs all over with the five-spice powder; season generously with salt and pepper
3
Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours
4
To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat
5
Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes
6
In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce
7
When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing
8
Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown
9
(Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds
10
) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce
11
Sprinkle with sesame seeds, chopped cilantro, and green onion before serving