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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%
detailed view... how is this calculated?

BBQ Pork Spareribs

Recipe #169884 | 1½ hours | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Pork > Ribs
Cuisine > Asian > Eastern > Chinese
Cuisine > Oceania > Australian
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven > Broil/Grill
Preparation > Equipment > Outdoor > Barbecue

Featured Reviews for This Recipe

From: Kiwi Kathy

On Oct 15, 2009

I made this recipe last weekend for Aussie / Kiwi Swap 33. For the length of time it takes to be ready to serve, I can't say that the wait was worth while. I found it a bit tasteless, though the meat was very tender and did literally fall of the bone. My daughter though, loved it and thought it was delicious.

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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!

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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.

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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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