A FEW YEARS AGO I FELL IN LOVE WITH JULIA MOSKIN'S RECIPE FOR CHINESE-STYLE SPARERIBS IN THE NEW YORK TIMES. I DOCTORED THE INGREDIENTS A BIT AND POSTED HER RECIPE ON THIS SITE. THEY'RE EASY TO MAKE, NOT TO SAY DELICIOUS, BUT I LONGED FOR A SIMPLER TREATMENT; A PURER EXPRESSION OF THE FLAVOR OF THE PORK ITSELF. WHAT I KEPT WAS THE TECHNIQUE -- STEAMING THE RIBS AT A LOW TEMPERATURE FOR A COUPLE OF HOURS TO COOK AND TENDERIZE THEM. I'VE FOUND THE EASIEST WAY TO DO THIS IS TO SET A LARGE PAN WITH WATER ON THE LOWEST OVEN RACK AND DRAPE THE RIBS ON THE RACK ABOVE. NO NEED TO FIND A RACK WHICH FITS IN THE PAN ITSELF. I MADE A MARINADE WITH LOTS OF GARLIC, ROSEMARY, THYME, LEMON AND OLIVE OIL, WHICH I WIPED OFF BEFORE COOKING, BUT USED FOR BASTING THE RIBS. AFTER A COUPLE OF HOURS THE RIBS WERE TENDER AND ENGAGINGLY BROWNED. IF YOU YEARN FOR A SMOKIER TASTE, YOU CAN ALWAYS FINISH THEM ON AN OUTDOOR GRILL.
PREFERABLY A DAY BEFORE COOKING, PEEL AND ROUGHLY CHOP THE GARLIC CLOVES. STRIP THE NEEDLES OFF THE ROSEMARY SPRIGS AND THE LEAVES FROM THE THYME SPRIGS.
DRY THE RIBS WITH A PAPER TOWEL AND LAY IN THE BOTTOM OF A LARGE ROASTING PAN.
SALT AND PEPPER GENEROUSLY. SQUEEZE THE LEMON JUICE OVER THE RIBS. SCATTER WITH THE CHOPPED GARLIC AND FRESH HERBS. FILM WITH OLIVE OIL.
MARINATE THE RIBS FOR A FEW HOURS AT ROOM TEMPERATURE OR OVERNIGHT.
WHEN YOU'RE READY TO COOK, PREHEAT THE OVEN TO 300º.
REMOVE THE RIBS FROM THE ROASTING PAN AND WIPE OFF THE MARINADE INTO A BOWL.
FILL THE ROASTING PAN WITH 2 INCHES OF WATER AND SET ON THE LOWEST RACK IN YOUR OVEN.
DRAPE THE RIBS ON THE RACK ABOVE IT.
ROAST THE RIBS FOR 1 1/2 TO 2 HOURS, BASTING WITH THE MARINADE EVERY 20 MINUTES OR SO.
WHEN THE RIB ARE EASILY PIERCED WITH A FORK AND GOLDEN BROWN, REMOVE FROM THE OVEN AND SET ON A WARM SERVING PLATTER.
LET THEM REST FOR 15 MINUTES BEFORE CUTTING INTO INDIVIDUAL RIBS.
SERVE WITH LEMON WEDGES.
SERVES 4
PREFERABLY A DAY BEFORE COOKING, PEEL AND ROUGHLY CHOP THE GARLIC CLOVES. STRIP THE NEEDLES OFF THE ROSEMARY SPRIGS AND THE LEAVES FROM THE THYME SPRIGS.
DRY THE RIBS WITH A PAPER TOWEL AND LAY IN THE BOTTOM OF A LARGE ROASTING PAN.
SALT AND PEPPER GENEROUSLY. SQUEEZE THE LEMON JUICE OVER THE RIBS. SCATTER WITH THE CHOPPED GARLIC AND FRESH HERBS. FILM WITH OLIVE OIL.
MARINATE THE RIBS FOR A FEW HOURS AT ROOM TEMPERATURE OR OVERNIGHT.
WHEN YOU'RE READY TO COOK, PREHEAT THE OVEN TO 300º.
REMOVE THE RIBS FROM THE ROASTING PAN AND WIPE OFF THE MARINADE INTO A BOWL.
FILL THE ROASTING PAN WITH 2 INCHES OF WATER AND SET ON THE LOWEST RACK IN YOUR OVEN.
DRAPE THE RIBS ON THE RACK ABOVE IT.
ROAST THE RIBS FOR 1 1/2 TO 2 HOURS, BASTING WITH THE MARINADE EVERY 20 MINUTES OR SO.
WHEN THE RIB ARE EASILY PIERCED WITH A FORK AND GOLDEN BROWN, REMOVE FROM THE OVEN AND SET ON A WARM SERVING PLATTER.
LET THEM REST FOR 15 MINUTES BEFORE CUTTING INTO INDIVIDUAL RIBS.
SERVE WITH LEMON WEDGES.
SERVES 4
Ingredients
Directions
PREFERABLY A DAY BEFORE COOKING, PEEL AND ROUGHLY CHOP THE GARLIC CLOVES. STRIP THE NEEDLES OFF THE ROSEMARY SPRIGS AND THE LEAVES FROM THE THYME SPRIGS.
DRY THE RIBS WITH A PAPER TOWEL AND LAY IN THE BOTTOM OF A LARGE ROASTING PAN.
SALT AND PEPPER GENEROUSLY. SQUEEZE THE LEMON JUICE OVER THE RIBS. SCATTER WITH THE CHOPPED GARLIC AND FRESH HERBS. FILM WITH OLIVE OIL.
MARINATE THE RIBS FOR A FEW HOURS AT ROOM TEMPERATURE OR OVERNIGHT.
WHEN YOU'RE READY TO COOK, PREHEAT THE OVEN TO 300º.
REMOVE THE RIBS FROM THE ROASTING PAN AND WIPE OFF THE MARINADE INTO A BOWL.
FILL THE ROASTING PAN WITH 2 INCHES OF WATER AND SET ON THE LOWEST RACK IN YOUR OVEN.
DRAPE THE RIBS ON THE RACK ABOVE IT.
ROAST THE RIBS FOR 1 1/2 TO 2 HOURS, BASTING WITH THE MARINADE EVERY 20 MINUTES OR SO.
WHEN THE RIB ARE EASILY PIERCED WITH A FORK AND GOLDEN BROWN, REMOVE FROM THE OVEN AND SET ON A WARM SERVING PLATTER.
LET THEM REST FOR 15 MINUTES BEFORE CUTTING INTO INDIVIDUAL RIBS.
SERVE WITH LEMON WEDGES.
SERVES 4
Notes
