Grilled Spareribs - Ken Hom

Course : Grilling
Serves: 4
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3 1/2 pounds pork ribs
2 teaspoons salt
12 teaspoon freshly ground black pepper
-----tangy grill sauce-----
1 1/2 tablespoons peanut oil
2 tablespoons shallots*
2 tablespoons scallions
1 tablespoon garlic*
1 tablespoon fresh ginger*
2 tablespoons fresh cilantro*
3 tablespoons fresh chiles*
2 tablespoons rice wine or dry sherry
3 tablespoons hoisin sauce
2 tablespoons sugar
2 teaspoons Chinese sesame oil
1 tablespoon orange zest
2 tablespoons Chinese chili bean sauce or
2 teaspoons satay paste
2 teaspoons tomato paste
1 teaspoon Chinese white rice vinegar -- or cider vinegar
1/2 cup orange juice
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons dark soy sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper

Preparation / Directions:

* finely chopped PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool. (These steps can be done hours ahead or even the night before.) When you are ready to cook the ribs, smear them with the grill sauce. Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce. Cook the ribs for 5-to-10 minutes on each side, depending on thickness. Serve immediately. KEN HOM PRODIGY GUEST CHEFS COOKBOOK

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