Sweet and spicy spare ribs are a homemade take on an Asian takeout classic. Tangy sweet with a little kick of spice, they’re the perfect appetizer or main dish dinner!
I had a craving for ribs last weekend. I’m not a big rib person…too messy, never enough meat. But crave them I did. I wanted meaty ribs, not skinny ribs.
Thumbing through Craig Claiborne’s New York Times Cookbook, I came across his recipe for Chinese Barbecued Spareribs. I’m not sure why they call them “spare” since there’s plenty of meat on them. It was a good jumping off point, needing just a few ingredients to make them.
I increased the amount of honey and hoisin for a slightly sweeter sauce and added some sriracha chili sauce for a little kick. I found some “Forbidden” black rice in the grocery store and served it with garlicky stir-fry broccoli and pearl onions.
Sweet and spicy spare ribs made at home truly are the best tasting!
- Sweet and Spicy Spareribs
- 2 racks of spareribs
- 2 garlic cloves crushed
- 2 tablespoons catsup
- 3 tablespoons soy sauce
- 3 tablespoons hoisin suace
- 2 tablespoons Chinese whiskey or dry sherry
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- 1-3 teaspoons sriracha chili sauce depending on how hot you like it.
Preheat oven to 300 degrees F.
Cut the spareribs into individual ribs and arrange them on a rack in a baking pan. I like to put them fat side up so that it will drip down through the meat. Bake for 45 minutes. Remove from oven.
Combine remaining ingredients and brush the spareribs lightly with the mixture. Bake for 30 minutes longer. Turn and brush with more sauce and continue baking for an additional 30 minutes.
Meanwhile heat the remaining marinade in a small saucepan, stirring constantly, until it boils and thickens.
Brush sauce on the finished ribs.
Serve with stir-fried vegetables and rice.
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