Ingredients
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6
-
8
-
1
-
3/4
-
3/4
-
1/2
-
1/2
-
2
-
1
-
1
-
-
-
-
-
Directions
Chinese-Style Barbecued Spareribs, From ATK: It’s not necessary to remove the membrane on the bone side of the ribs. These ribs are chewier than American-style ribs; if you prefer them more tender, cook them for an additional 15 minutes in Step 1. Serve the ribs alone as an appetizer or with vegetables and rice as a main course. You can serve the first batch immediately or tent them with foil to keep them warm., From ATK: It’s not necessary to remove the membrane on the bone side of the ribs. These ribs are chewier than American-style ribs; if you prefer them more tender, cook them for an additional 15 minutes in Step 1. Serve the ribs alone as an appetizer or with vegetables and rice as a main course. You can serve the first batch immediately or tent them with foil to keep them warm.
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Steps
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1
Done
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Pulse Ginger and Garlic in Food Processor Until Finely Chopped, 10 to 12 Pulses, Scraping Down Sides of Bowl as Needed. Transfer Ginger-Garlic Mixture to Dutch Oven. Add Honey, Hoisin, Soy Sauce, Cup Water, Rice Wine, Five-Spice Powder, Food Coloring and Pepper; Whisk Until Combined. Add Ribs and Stir to Coat (ribs Will not Be Fully Submerged). Bring to Simmer Over High Heat, Then Reduce Heat to Low, Cover and Cook For 1 Hours (add Additional 15 If Desiring More Tender Ribs), Stirring Occasionally. |
|
2
Done
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Adjust Oven Rack to Middle Position and Heat Oven to 425 Degrees. Using Tongs, Transfer Ribs to Large Bowl. Strain Braising Liquid Through Fine-Mesh Strainer Set Over Large Container, Pressing on Solids to Extract as Much Liquid as Possible; Discard Solids. Let Cooking Liquid Settle For 10 Minutes. Using Wide, Shallow Spoon, Skim Fat from Surface and Discard. |
|
3
Done
|
Return Braising Liquid to Pot and Add Sesame Oil. Bring to Boil Over High Heat and Cook Until Syrupy and Reduced to 2 Cups, 16 to 20 Minutes. |
|
4
Done
|
Set Wire Rack in Aluminum Foillined Rimmed Baking Sheet and Pour Cup Water Into Sheet (adding Water to the Baking Sheet During Roasting Helps Prevent Smoking). Transfer Half of Ribs to Pot With Braising Liquid and Toss to Coat. Arrange Ribs, Bone Sides Up, on Prepared Rack, Letting Excess Glaze Drip Off. Roast Until Edges of Ribs Start to Caramelize, 5 to 7 Minutes. Flip Ribs and Continue to Roast Until Second Side Starts to Caramelize, 5 to 7 Minutes Longer. Transfer Ribs to Serving Platter; Repeat Process With Remaining Ribs. Serve. |
|
5
Done
|
Interesting Notes: |
|
6
Done
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A) Cut Rack Into Ribs: Individual Ribs Have More Surface Area Than an Uncut Rack, Which Means Each One Is Exposed to Heat and to the Marinade on All Sides. (it's not Necessary to Remove the Rack's Membrane Before Slicing.). |
|
7
Done
|
B) Braise in Marinade: Moist Heat Quickly Tenderizes the Meat and Accelerates the Penetration of Flavorful Compounds (such as Salt and Glutamates), So the Cooking Time Doesn't Need to Be Long For the Flavors to Soak Through. |
|
8
Done
|
C) Roast in Hot Oven: Just 15 Minutes in a Hot Oven Dries the Ribs' Exteriors So That the Glaze Can Set and Caramelize. |
|
9
Done
|
D)to Make Ahead: at End of Step 3, Refrigerate Ribs and Glaze Separately, Covered, For Up to 2 Days. When Ready to Serve, Bring Glaze and Half of Ribs to Simmer in Dutch Oven Over Medium Heat, Then Proceed With Step 4. Repeat With Remaining Ribs. |
