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 Spare Ribs
- 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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