Chinese Spareribs

Botch

Got this marinade/glaze recipe from The Woks of Life.  Bill had an elaborate set of instructions for cooking them in the oven, but I decided to try the 3-2-1 method.  Temp kept bouncing between 210º and 300º; at the 3-hr mark I prepared to foil/resauce them, but I could tell they were done already, so I just glazed them and let them sit in the Egg for 15 more minutes, and removed.
 

 
They were overdone, using the 3-0-0.25 method; argh, ribs are always my nemesis!  
Served with Alton Brown's german-style coleslaw, ATK's potato salad, and that wonderful First Sweetcorn of 2026!  
 

 
Marinade/glaze is a keeper, will have to try it with baby-backs soon:
 

5 cloves garlic (minced)

5 tablespoons sugar (I used 2)

1 tablespoon plus 1 teaspoon salt

3 tablespoons ketchup

2 tablespoons hoisin sauce

1 tablespoon ground bean sauce (I only had spicy bean paste, used that)

1 tablespoon Shaoxing wine

1 tablespoon pineapple juice

1 teaspoon five spice powder

1/2 teaspoon white pepper

8 drops red food coloring (optional, for the old-school "look", I didn't use)

3 pound rack of St. Louis ribs (trimmed pork spare ribs; 3 pounds/1.35kg = 1 rack)

water

2 tablespoons maltose (or honey)

1/2 tsp toasted sesame oil

INSTRUCTIONS

In a medium bowl, make the BBQ sauce by combining the garlic, sugar, salt, ketchup, hoisin sauce, ground bean sauce, Shaoxing wine, pineapple juice, five spice powder, white pepper, and red food coloring (if using). Reserve 3 tablespoons of the marinade, and set it aside.

Rub the whole rack of ribs with the rest of the sauce, and marinate on a sheet pan or in a bowl. Cover and refrigerate the ribs overnight or up to 2 days.

Meanwhile, combine the reserved marinade with the sesame oil and maltose/honey, and heat it up in the microwave or bring it to a simmer in a saucepan. Stir until the maltose/honey and oil have dissolved into the sauce. You’ll use it to baste the ribs.

 

Thanks for looking.  

lkapigian

Bombdiggity!

Stormbringer

Damn that looks good. I'll try this, and when I cook it add a couple of aniseed during the wrap phase, I think the aromatics would be wonderful.

dbCooper

@Botch - Did you cook the ribs direct?