Chinese-Style Barbecued Spareribs

From Cook's Country | June/July 2010

Why this recipe works:

We set out to make tender ribs that were seasoned to the bone, kissed with smoke, and covered with a garlicky, gingery glaze that we’d be happy to lick off our fingers.

Before we even started making our recipe for Chinese-Style Barbecue Spareribs we had to remove the tough membrane on the… read more

We set out to make tender ribs that were seasoned to the bone, kissed with smoke, and covered with a garlicky, gingery glaze that we’d be happy to lick off our fingers.

Before we even started making our recipe for Chinese-Style Barbecue Spareribs we had to remove the tough membrane on the underside of our ribs. While leaving it on would not affect the cooking procees, it’s unpleasant to eat and isn’t difficult to remove.

Instead of cooking the ribs on the grill the entire time, we found that cooking them in the sauce in the oven and then finishing them on the grill allowed for deeply seasoned chinese-style ribs and eliminated the need to marinate them.

Once we thought we had the flavors for our recipe nailed down, we realized the smoke from wood chips was overpowering the Asian flavors on our ribs. So we substituted the wood chips with Earl Grey tea bags soaked in water, wrapped in foil, and placed on the hot coals for a mellow, smoky flavor that complemented the Asian seasonings.

We tested a number of glazes and found that red currant jelly created a potent, sticky glaze. It was important to reapply the glaze when flipping the ribs every 30 minutes on the grill to ensure beautifully shellacked ribs.

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Serves 6

Full-size spareribs are fatty, plus they're too large to fit on the grill. If you can't find St. Louis-cut spareribs (which have been trimmed of the brisket bone and surrounding meat), substitute baby back ribs and begin to check for doneness after 1 hour on the grill. Cover the edges of the ribs loosely with foil if they begin to burn while grilling.

Ingredients

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