Glazed Chinese Spareribs

By Addie

“After Grandma learned to grill Chinese ribs, she fixed them that way often. Grandma also made great ribs using her slow-cooking method. She arranged the ribs in a baking pan, cutting apart the racks so they fit in the pan, then covered the pan with foil, sealing it tightly. She baked the ribs at 250°F for 6 to 8 hours, basting them occasionally with the marinade, until the meat was so tender it was falling off the bone.'

Ingredients

• 1 (14-ounce) can beef broth
• 1/3 cup soy sauce
• 1/3 cup firmly packed light brown sugar or honey
• 1/3 cup ketchup, optional
• 2 cloves garlic, crushed
• 1/2 teaspoon ground ginger
• 2 racks baby back pork spareribs (about 2 1/2 pounds), cut into halves

Preparation

Step 1

For sauce, combine broth, soy sauce, brown sugar, ketchup, garlic and ginger in a small bowl and mix well.


For the spareribs, arrange spareribs in a single layer in 13 × 9-inch dishes. Spoon the sauce over the spareribs. Chill, covered, for 2 hours.


Preheat the grill to medium.


Grill the spareribs 10 inches from heat, basting occasionally with sauce, until meat is tender and pulls away from the bones, about 1 1/2 hours.