BBQ Pork Spareribs

"This is an adaptation of a traditional Chinese recipe suitable for cooking on a barbecue. You will need a barbecue with a hood for best results, or you can do the boring thing and cook in an oven. It has a really nice sauce that goes well over plain rice."
 
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photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT photo by Vicki in CT
Ready In:
1hr 25mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Blanch ribs in boiling water for two minutes.
  • Mix soy sauce, water, sugar, hoisin sauce, ginger, garlic and diced onion in a small bowl.
  • Place ribs into a lightly oiled baking tray to avoid a mess on your BBQ and pour over the sauce mixture. The tray is also necessary so the sauce can be reserved.
  • Cook for 20 minutes over a low heat with the hood of the BBQ closed.
  • Add the sherry and season with pepper, stir to mix and turn over the ribs.
  • Continue cooking over low temperature with hood down for another 40 minutes, stirring and turning ribs several times.
  • Turn the grill section of the BBQ to high and transfer the ribs to the grill. Cook around 5 minutes a side until they are crisp and well browned.
  • Blend chicken stock and cornflour together.
  • While ribs are grilling add chicken stock and cornflour to sauce mixture, increase temperature and stir until sauce has thickened.
  • Serve over boiled rice with sauce poured over top of ribs.

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Reviews

  1. Very tasty! We thought they could have been more tender. I did the boring thing & cooked them in the oven - 325F for the 1st 40 minutes & 350F for the 2nd. My only grill is a small Weber that uses charcoal. I was really worried about time/being ready before dd had to leave for ballet so I did parboil even though I generally am against the idea. (I generally just bake low & slow until they nearly melt). The sauce was splendifferous! I wonder if it would have been a touch better had I not covered the pan (it may have reduced more?) This multiplies really well! I had a 9.5 lb pack of ribs from Costco (warehouse). There isn't a lot left! Made for Aussie Swap #81 10/2013.
     
  2. I have a real problem with this recipe... I didn't double. Really amazing. I guess I'm boring because I did the precook in the oven (didn't want to deplete my propane) and then finished on the grill. I added about one tablespoon of siracha for some zip and highly recommend. I also subbed white wine for the water. Aamazing recipe.
     
  3. I made this recipe last weekend for Aussie / Kiwi Swap 33. For the length of time it takes to be ready to serve, I can't say that the wait was worth while. I found it a bit tasteless, though the meat was very tender and did literally fall of the bone. My daughter though, loved it and thought it was delicious.
     
  4. This got rave reviews here! I had a cookout this weekend and everyone loved these spareribs! Not only did I need to give out the recipe to four friends but it was the first to disappear. Next time I make them I will double the recipe. Folowed the recipe exactly! Great recipe Peter!
     
  5. These got rave reviews from my DBF. I went to the Chinese market to get my meat and the butcher asked if I wanted my ribs cut. I figured he knew what he was doing so I said "yes". They came out perfectly cooked in the oven at 375F. for 1 hour. I lined the pan with foil which helped with the clean-up. Now it's going to be a race tomorrow to see who gets the leftovers for lunch!
     
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Tweaks

  1. I have a real problem with this recipe... I didn't double. Really amazing. I guess I'm boring because I did the precook in the oven (didn't want to deplete my propane) and then finished on the grill. I added about one tablespoon of siracha for some zip and highly recommend. I also subbed white wine for the water. Aamazing recipe.
     

RECIPE SUBMITTED BY

<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer &amp; wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=vUa1ya8Z> <br /><img src=http://www.satsleuth.com/VisitorMap/globes/Globe_vUa1ya8Z.gif alt= /></a></p>
 
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