Chinese Spareribs with Teriyaki Glaze « ..::TYLER FLORENCE::..

By Cubby

Ingredients

• 2 racks pork spareribs, 4 pounds each, trimmed of excess fat
• 1/2 cup Chinese five spice powder
• Sea salt and freshly ground black pepper
• 2 tablespoons sesame seeds, for garnish
• Chopped fresh cilantro and green onion, for garnish
• Teriyaki Glaze •1 cup low-sodium soy sauce
• 1 cup grapefruit juice
• 1/4 cup hoisin sauce
• 1/4 cup ketchup
• 3 tablespoons rice wine vinegar
• 1/4 cup brown sugar
• 1 fresh red chile, halved
• 5 garlic cloves, halved
• 2-inch piece fresh ginger, whacked open with the flat side of a knife

Details

Servings 1
Adapted from tylerflorence.com

Preparation

Step 1

Preheat the oven to 300°F.
Dust the ribs all over with the five spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 21/2 hours. In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When the ribs are done, the pork will pull away from the bone and you will see about 1/2 inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and turn the oven up to 500°F. Cook for 10 minutes to make the spareribs a nice crusty brown.

Glaze
In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.