Sweet and Sour Spare Ribs

By carvalhohm

Ingredients

• 1 full rack baby back ribs brined overnight*
• 1 cup ponzu
• 1 tablespoon minced ginger
• 2 large red onions, sliced
• 2 cups cranberries, washed, dried
• 1 cup brown sugar
• Kosher salt and freshly ground black pepper to taste
• Canola oil

Details

Adapted from ming.com

Preparation

Step 1

Preheat oven to 400 degrees. Rinse the ribs and pat dry. Place brinedribs, cut in two, in pan and cover the pan with about 1/4-inch of ponzu. Cover with foil and place in oven and bake until ponzu is evaporated, about 1 hour. Remove ribs and place pan over medium-high heat and coat with oil. Preheat broiler. In pan, saute ginger and onions untilsoft and add cranberries. Season with kosher salt and freshly ground blackpepper to taste. Deglaze with 1/2 cup ponzu, add brown sugar and cook for about five minutes. Carefully transfer to a blender. Remove stopper from blender top, cover stopper hole with folded over towel and, while placing hand over towel, start blending on low speed. Be careful of the steam rising out of the stopper hole. Adjust to high speed and blend smooth. Brush ponzu-brown sugar mixture on ribs and broil on both sides. Slice and serve ribs stacked.

*Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to1 quart water, multiply as necessary to fully submerge pork in a largecontainer. Cover and refrigerate overnight. Rinse under running water beforecooking.