Ingredients
-
2
-
1
-
3
-
2
-
2
-
1/2
-
2
-
1
-
1/2
-
3
-
1
-
2
-
-
-
Directions
Singapore Spare Ribs, This is out of my Asian cookbook enjoy! Cooking time doesn’t include marinating time based on KateL’s review I posted a photo of my 3 pounds of ribs in my lasagne pan I also took the pan out of the oven to turn the ribs keeping the oven temperature steady I did change the cooking time to include another 10 minutes that’s how long it took mine to get nice and caramelized hope this helps
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Steps
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1
Done
|
In a Large Glass Bowl Combine the Sesame Oil, Ginger, Garlic, Soy Sauce, Rice Wine, Five Spice Powder, Honey, Sambal Oelek and Salt. Mix Well. |
|
2
Done
|
Add the Pork Spare Ribs and Stir Until the Ribs Are Totally Coated in the Marinade. |
|
3
Done
|
Cover and Refrigerate Overnight or For at Least 4 Hours So They Absorb the Flavors of the Marinade. |
|
4
Done
|
Preheat the Oven to 350f. |
|
5
Done
|
Place the Ribs and Marinade Into an Oiled Baking Dish (line the Baking Dish With Thick Foil to Make Washing Up Easier) and Cook For 50-60 Minutes, Turning and Basting With Pan Juices Every 15 Minutes. |
|
6
Done
|
If the Marinade Begins to Burn, Add a Few Tablespoons of Warm Water to the Pan During Cooking. |
|
7
Done
|
Scatter the Chopped Green Onions Over the Spare Ribs and Serve With Wedges of Lemon and Steamed Rice. |
