Roasted Teriyaki Spareribs

By kimvess

Ingredients

• For the ribs
• 2 racks pork spareribs (about 9 lbs.)
• 2 Tbs. light brown sugar
• Kosher salt
• 1 Tbs. Asian sesame oil
• 2 tsp. five-spice powder
• For the glaze
• 1/4 cup peeled and coarsely chopped fresh ginger
• 2 medium cloves garlic, coarsely chopped
• 2 Tbs. canola oil
• 1/2 cup honey
• 1/4 cup reduced-sodium soy sauce
• 2 Tbs. white vinegar
• 1 Tbs. Asian sesame oil
• 2 tsp. toasted sesame seeds
• 1 tsp. Asian chili sauce (like Sriracha)
• 2 tsp. cornstarch

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

A low oven gently roasts these ribs to a moist and tender doneness. The sweet-salty teriyaki glaze goes well with steamed rice and stir-fried vegetables.


Prepare & cook the ribs
Position a rack in the center of the oven. Heat the oven to 325°F. Line a rimmed baking sheet with aluminum foil, and place a cooking rack on top of the foil. In a small bowl, mix the brown sugar, 1 Tbs. salt, the sesame oil, and 5-spice powder, and rub over the ribs. Arrange the ribs meaty side up on the rack. Roast until the ribs brown and become tender, about 2 hours.

Make the glaze

Put the ginger and garlic in a mini chopper or food processor and process until minced. In a small (2-quart) saucepan, combine the canola oil, garlic, and ginger, and cook over medium heat, stirring occasionally, until the mixture becomes very fragrant and the garlic and ginger start to brown lightly, about 2-1/2 minutes. Add the honey, soy sauce, vinegar, sesame oil, sesame seeds, and chili sauce, and bring to a simmer. Whisk the cornstarch with 2 Tbs. water and stir into the honey mixture. Cook the sauce, stirring, until it thickens, about 1 minute. Remove from the heat. Divide the glaze between two bowls, and set one bowl aside.

Raise the oven temperature to 425°F. Brush the ribs with one bowl of the glaze and continue to roast, brushing every couple minutes, until the glaze browns and caramelizes, about 10 minutes total. Remove from the oven and let cool for a couple minutes, then transfer the ribs to a cutting board and cut the racks in half (meaty side down so they’re easier to slice). Serve with the remaining glaze for dipping.