CHINESE SPARE RIBS

YES, THESE ARE AS GOOD AS THEY LOOK. AND I DON'T EVEN HAVE A GRILL. EXCEPT FOR A FEW MINOR CHANGES, THIS IS 95% JULIA MOSKIN'S RECIPE FROM THE NY TIMES. YOU MARINATE THE RIBS IN HOISIN SAUCE, GARLIC, SOY SAUCE AND OTHER SEASONINGS. THE NEXT DAY (OR FOUR HOURS LATER) YOU STEAM THEM SLOWLY ON A RACK IN THE OVEN, THEN FINISH THEM OFF AT A HIGHER TEMPERATURE.

STEAMING KEEPS THE RIBS FIRM. THE SLOW COOKING RENDERS THEM TENDER. THE MARINADE CARAMELIZES IN THE HOTTER OVEN. IF I HAD A CHARCOAL GRILL, I WOULD HAVE FINISHED THEM OFF THE HEAT, WHICH INFUSES THE MEAT WITH A SMOKEY GLOW. YOU COULD SERVE THEM WITH PRACTICALLY ANYTHING, BUT STILL IN THE FLUSH OF A HOT L.A. SUMMER, I MADE A FRENCH POTATO SALAD AND A SALAD WITH TREVISO, TORN CROUTONS, SLICED ONIONS AND TOMATOES. AND BEER. THIS IS DEFINITELY A TWO-BEER DISH.

AuthorChef JohnCategory,

 1 FULL RACK ST. LOUIS STYLE PORK SPARE RIBS
 4 GARLIC CLOVES
 4 SCALLIONS
 1 THUMB-SIZED KNOB OF FRESH GINGER
 ¾ cup HOISIN SAUCE
 ½ cup KETCHUP
 ¼ cup HONEY
 ¼ cup SOY SAUCE
  cup CHINESE RICE WINE OR VODKA
 ½ tsp CHINESSE FIVE SPICE POWDER

1

TRIM AND PEEL 4 CLOVES OF GARLIC. TRIM ROOT AND GREEN PARTS FROM 4 SCALLIONS. RESERVE GREENS FOR GARNISH. PEEL AND GRATE GINGER WITH A MICROPLANE.
COMBINE WITH REMAINING INGREDIENTS AND PUREE ROUGHLY IN A BLENDER OR FOOD PROCESSOR. SET ASIDE 1/3 CUP OF MARINADE FOR BASTING.
POUR REMAINING MARINADE IN A LARGE ZIPLOC BAG WITH THE RIBS AND MARINATE FOR AT LEAST 4 HOURS OR OVERNIGHT IN THE FRIDGE.
LINE A LARGE ROASTING PAN WITH FOIL. PLACE AN OVEN-SAFE WIRE RACK INSIDE.
PLACE THE PAN IN THE MIDDLE OF THE OVEN. PREHEAT OVEN TO 300o
FILL THE PAN HALFWAY UP WITH WATER.
PLACE THE RIBS ON THE RACK. ROAST FOR 2 HOURS FOR ST. LOUIS RIBS. 1 HOUR FOR BABY BACKS. CHECK OCCASIONALLY AND REFILL PAN WITH WATER IF NEEDED.
RAISE OVEN TEMPERATURE TO 450o. REMOVE PAN FROM THE OVEN. POUR OFF WATER. RETURN RIBS TO THE RACK AND ROAST FOR 20 TO 30 MINUTES, BASTING THREE TIMES WITH THE MARINADE.
THEY CAN ALSO BE FINISHED ON THE GRILL.

GARNISH WITH CILANTRO OR PARSLEY AND CHOPPED GREENS FROM SCALLIONS.

SERVES 6

Ingredients

 1 FULL RACK ST. LOUIS STYLE PORK SPARE RIBS
 4 GARLIC CLOVES
 4 SCALLIONS
 1 THUMB-SIZED KNOB OF FRESH GINGER
 ¾ cup HOISIN SAUCE
 ½ cup KETCHUP
 ¼ cup HONEY
 ¼ cup SOY SAUCE
  cup CHINESE RICE WINE OR VODKA
 ½ tsp CHINESSE FIVE SPICE POWDER

Directions

1

TRIM AND PEEL 4 CLOVES OF GARLIC. TRIM ROOT AND GREEN PARTS FROM 4 SCALLIONS. RESERVE GREENS FOR GARNISH. PEEL AND GRATE GINGER WITH A MICROPLANE.
COMBINE WITH REMAINING INGREDIENTS AND PUREE ROUGHLY IN A BLENDER OR FOOD PROCESSOR. SET ASIDE 1/3 CUP OF MARINADE FOR BASTING.
POUR REMAINING MARINADE IN A LARGE ZIPLOC BAG WITH THE RIBS AND MARINATE FOR AT LEAST 4 HOURS OR OVERNIGHT IN THE FRIDGE.
LINE A LARGE ROASTING PAN WITH FOIL. PLACE AN OVEN-SAFE WIRE RACK INSIDE.
PLACE THE PAN IN THE MIDDLE OF THE OVEN. PREHEAT OVEN TO 300o
FILL THE PAN HALFWAY UP WITH WATER.
PLACE THE RIBS ON THE RACK. ROAST FOR 2 HOURS FOR ST. LOUIS RIBS. 1 HOUR FOR BABY BACKS. CHECK OCCASIONALLY AND REFILL PAN WITH WATER IF NEEDED.
RAISE OVEN TEMPERATURE TO 450o. REMOVE PAN FROM THE OVEN. POUR OFF WATER. RETURN RIBS TO THE RACK AND ROAST FOR 20 TO 30 MINUTES, BASTING THREE TIMES WITH THE MARINADE.
THEY CAN ALSO BE FINISHED ON THE GRILL.

GARNISH WITH CILANTRO OR PARSLEY AND CHOPPED GREENS FROM SCALLIONS.

SERVES 6

CHINESE SPARE RIBS
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