Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 2 Racks pork spareribs - (4 lbs ea) - excess fat trimmed 1/2 cup 118ml Chinese five-spice powder Sea salt - to taste Freshly-ground black pepper - to taste 2 tablespoons 30ml Sesame seeds - for garnish Chopped fresh cilantro leaves - for garnish Chopped green onion - for garnish Teriyaki Glaze 1 cup 237ml Low-sodium soy sauce 1 cup 237ml Grapefruit juice 1/4 cup 59ml Hoisin sauce 1/4 cup 59ml Ketchup 3 tablespoons 45ml Rice vinegar 1/4 cup 40g / 1.4oz Brown sugar 1 Fresh red chile 2 Garlic cloves - smashed 1 Fresh ginger - (abt 2") - whacked open with The flat side of a knife

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 300 degrees. Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours. To prepare The Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. (Makes 1 1/2 cups) In the last 30 minutes of cooking, baste the ribs with the Teriyaki Sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. 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. (Keep a close eye on these guys -- ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving. This recipe yields 8 to 10 servings.


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