This pork spare ribs recipe will render you one of the tenderest and most flavorful ribs you will ever taste because they are marinated for 24 hours and then cooked very slowly in the oven.
Speaking of marinating, make sure you allot the proper time for this. The longer you let these soak in the marinade the better. We will be using Asian ingredients like Hoisin sauce and Chinese mustard sauce for this.
Hoisin sauce is a thick pungent sauce that is great for marinades or glazes. It is made from soybeans with vinegar, sugar and different spices. Dry mustard sauce is made with mustard seeds and rice wine vinegar but if you can’t find it go ahead and use yellow mustard instead.
We will also be making a beautiful glaze with plum marmalade, soy sauce, rice wine vinegar and horseradish. You will absolutely love this.
Here is what you need for this exquisite and exotic Asian style pork spare ribs recipe:
1 sparerib pork rack – about 3 pounds
FOR THE MARINADE:
¼ cup sherry
¼ cup soy sauce
¼ cup Hoisin sauce
¼ cup brown sugar
¼ tsp. hot Chinese mustard
1 head garlic cloves – peeled and smashed
FOR THE GLAZE:
1 cup plum marmalade
¼ cup soy sauce
¼ cup rice wine vinegar
½ TBS prepared horseradish
Remove the fascia or membrane from the back of your ribs. You can do so by separating it carefully from the bone and pulling it away with a paper towel. Trim off all the excess fat from the front.
Place all the marinate ingredients in a bowl – except for the garlic. Whisk it well. Add the garlic and mix.
Place the ribs in a large zip bag and pour in the marinade. Make sure the whole rack is coated well. Refrigerate for 24 hours – turning the bag a couple of times.
Heat the oven to 325 degrees. Place the ribs on a rack in a roasting pan. Add some water to the bottom of the pan. Remove the smashed garlic from the marinade and place in the water. Discard the marinade. Cover the ribs with foil and bake for 3 hours.
While the ribs are baking, place all the glaze ingredients in a heavy bottom pan. Whisk until the marmalade has dissolved completely. Bring to a simmer and cook until sauce is reduced and thick.
Remove the ribs from the oven – after 3 hours – and brush with half of the glaze. Return the ribs to oven and continue baking – uncovered – for another hour. Re-glaze the ribs and bake for an additional 30 minutes. Remove from oven and cut. Enjoy with many napkins!
4 ribs – CALORIES 459.74; FAT 34.36 grs (sat 12.61; mono 15.28; poly 3.1); PROTEIN 33.27 grs ; FIBER 0.06 grs; CARBS 2.43 grs; CHOLESTEROL 137.21 mg; IRON 2.22 mg; SODIUM 317.40 mg; CALCIUM 54.66 mg