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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (323g) Recipe makes 4 servings |
||
| Calories 633 | ||
| Calories from Fat 401 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.6g | 68% | |
| Saturated Fat 16.8g | 84% | |
| Monounsaturated Fat 19.3g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 146mg | 48% | |
| Sodium 981mg | 40% | |
| Potassium 647mg | 18% | |
| Total Carbohydrate 11.6g | 3% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 4.5g | ||
| Protein 34.4g | 68% | |
BBQ Pork Spareribs
By: Peter J
May 26, 2006
This is an adaptation of a traditional Chinese recipe suitable for cooking on a barbecue. You will need a barbecue with a hood for best results, or you can do the boring thing and cook in an oven. It has a really nice sauce that goes well over plain rice.
SERVES 4
Ingredients
- 750 g pork spareribs
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 teaspoon sugar
- 1 tablespoon hoisin sauce
- 2 teaspoons gingerroot, shredded
- 2 teaspoons garlic, crushed
- 2 small onions, finely diced
- 3 tablespoons dry sherry
- 1/4 teaspoon ground black pepper
- 3 tablespoons chicken stock
- 1 tablespoon cornflour
Directions
1
Blanch ribs in boiling water for two minutes.2
Mix soy sauce, water, sugar, hoisin sauce, ginger, garlic and diced onion in a small bowl.3
Place ribs into a lightly oiled baking tray to avoid a mess on your BBQ and pour over the sauce mixture. The tray is also necessary so the sauce can be reserved.4
Cook for 20 minutes over a low heat with the hood of the BBQ closed.5
Add the sherry and season with pepper, stir to mix and turn over the ribs.6
Continue cooking over low temperature with hood down for another 40 minutes, stirring and turning ribs several times.7
Turn the grill section of the BBQ to high and transfer the ribs to the grill. Cook around 5 minutes a side until they are crisp and well browned.8
Blend chicken stock and cornflour together.9
While ribs are grilling add chicken stock and cornflour to sauce mixture, increase temperature and stir until sauce has thickened.10
Serve over boiled rice with sauce poured over top of ribs.
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Featured Reviews for This Recipe
From: cookiedog
On Feb 5, 2008
These got rave reviews from my DBF. I went to the Chinese market to get my meat and the butcher asked if I wanted my ribs cut. I figured he knew what he was doing so I said "yes". They came out perfectly cooked in the oven at 375F. for 1 hour. I lined the pan with foil which helped with the clean-up. Now it's going to be a race tomorrow to see who gets the leftovers for lunch!
From: Heydarl
On May 21, 2007
What a wonderful, tasty recipe. I followed the recipe exactly except for leaving out the sugar. I'm glad I used a disposable BBQ tray, as it made cleanup so easy. We had these over plain rice as suggested, with lots of yummy sauce over them. Will definitely make again, as they also reheated well in the microwave for lunch the next day. Thanks Peter for another great recipe.
From: abby 12
On Jan 18, 2007
awesome... i used all the ingredients except the last two, i did'nt want a sauce. I boiled the ribs in water for 10 min to remove excess fat, dried them and then marinaded them in all the other ingredients for 4 hours,put them on an oven tray and cooked for 1 hour at 190c turning occassionally. delicious..
From: RecipeNut
On Apr 15, 2008
This got rave reviews here! I had a cookout this weekend and everyone loved these spareribs! Not only did I need to give out the recipe to four friends but it was the first to disappear. Next time I make them I will double the recipe. Folowed the recipe exactly! Great recipe Peter!
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