It's not always easy to barbecue when it's raining, snowing or freezing, like it is for many months here at Fat Daddio's Global Headquarters. But we don't let that stop us here at Fat Daddio's. We love spare ribs, but we don't like barbequing in sub-zero weather, or rain and sleet. So, we bake them in the oven. Trust me, they are delicious and when you use an anodized pan, the clean-up is quick.
Teriyaki Glazed Ribs
Tools You Need
Had more ribs than room in the pan. So we used a square one too.
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup Chinese five-spice powder (available in most Asian sections of the supermarket)
1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2-inch length riblets
Sesame seeds, for garnish
Cilantro leaves, chopped, for garnish
Green onion, thinly sliced, for garnish
1 cup low-sodium soy sauce
1 cup fresh orange juice
1/4 cup hoisin sauce
3 Tbsp ketchup
3 Tbsp rice vinegar
1 Tbsp red chili powder
2 garlic cloves, smashed
2-inch piece fresh ginger, cut into 1-inch coins
- Preheat the oven to 300 F. Mix the salt and pepper in a small bowl with the five-spice powder.
- Generously rub both sides of ribs with mixed spices.
- Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer on baking pan. Bake for 2 hours.
- While ribs are baking prepare the Teriyaki Glaze. In a sauce pan, combine the soy sauce, orange juice, hoisin sauce, ketchup, rice wine vinegar, chili powder, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
- In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown.
- Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.
Recipe adapted from Tyler Florence.
For more inspiration, visit our Savory Pinterest board.