Chinese Spare Ribs For Fiesta Friday #19
I love ribs, and really love the ribs you get in Chinese restaurants, they are sticky and a little sweet and tender, so delicious. I found this recipe on Martha Stewarts site. They are so easy to make,the sauce is amazing and this recipe produces some exceptional ribs. I roasted the ribs for about 4 hours on 300, rather than a couple of hours at 325 degree’s simply because I had things to do and just left in the oven while I ran around.
So my offering for Fiesta Friday #19 is Chinese Ribs, serve with some of that delicious slaw thats here at the party. Our co hosts this week are Prudy@butter basil breadcrumbs and Sue@birgerbird and overseeing all of the party animals is the lovely and talented Angie@the novice gardener. I can’t wait to dig into everything that everyone brought.
Chinese-Style Spare Ribs
Prep Time 10 minutes
Total Time 2 hours
1/2 cup ketchup
1/2 cup hoisin sauce
1 tablespoon sambal oelek or other spicy chili sauce
2 tablespoons malt vinegar
4 scallions, cut into 2-inch pieces
2-inch piece fresh ginger, peeled and cut into 1/4-inch slices
I changed the recipe just a bit, I like a little sweetness. I added a tbs (not packed) of dark brown sugar and 1 tbs of the Calmer Sutra Ginger honey. I would have added 2 tbs but thats all I had left. I did not have malt vinegar so used apple cider vinegar.
1 rack pork spare ribs, cut into thirds lengthwise
Preheat oven to 325 degrees. Line a rimmed baking sheet with foil. In a food processor, pulse ketchup, hoisin, sambal oelek, vinegar, scallions, and ginger until smooth, scraping down sides as necessary. Season ribs with salt and coat both sides with sauce. Roast, bone side down, until ribs are tender but not falling off the bone, 1 1/2 to 2 hours. Cut into single ribs and serve with slaw.