Gingered Spareribs

Gingered Spareribs

I made these spareribs the other day, and it was DA BOMB! I love the hint of tang you get from the vinegar and the ginger! The smell of the marinade is enough to get you salivating!

Ingredients:

  • 2 tablespoons vegetable oil
  • 3 pounds well-trimmed pork spareribs, cut into individual ribs
  • 2 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 3/4 cup (packed) golden brown sugar
  • 3/4 cup rice vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water (optional)
  • Steamed white rice

Preparation:

Heat vegetable oil in large wide shallow pot over medium-high heat. Working in batches, add ribs and brown on all sides, about 8 minutes. Transfer ribs to large bowl. Add garlic and ginger to pot; sauté 30 seconds. Add brown sugar, vinegar, and soy sauce. Stir to blend. Return ribs to pot. Cover pot and simmer over medium-low heat until meat is tender, turning ribs occasionally, about 45 minutes. If sauce is thin, gradually add cornstarch mixture to ribs and simmer until sauce thickens slightly, about 2 minutes. Serve ribs over rice.

I got this recipe from Epicurious, and it’s quickly becoming my favorite site to look up recipes and cooking tips. The only problem I had was not buying enough spareribs! The cut I picked was also not meaty enough…

Gingered Spareribs

Spicy Chinese Barbeque Riblets

INGREDIENTS:

1 cup hoisin sauce
1/3 cup white wine
1/2 cup soy sauce
1 cup white sugar
1/2 cup tomato paste
1/4 cup chopped garlic
2 tablespoons hot pepper sauce (such
as Tabasco®), or to taste
2 pounds baby back ribs, cut into 1-inch
riblets

Ribs

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the hoisin sauce, white wine, soy sauce, sugar, tomato paste, garlic, and hot sauce in large bowl; mix well.
3. Place the riblets in a large roasting pan and bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets and toss to coat. Return the pan to the oven; bake, stirring often, until ribs are tender and sauce has thickened, about 45 minutes.