Ingredients
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1 (6-inch) piece Ginger
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8 Garlic
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1 cup Honey
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¾ cup Hoisin Sauce
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¾ cup Soy Sauce
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½ cup Chinese Rice Wine
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2 teaspoons Five-Spice Powder
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1 teaspoon red Red Food Coloring
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1 teaspoon ground White Pepper
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2 (2- to 2½-pound) racks St. Louis–style Spareribs
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2 tablespoons toasted Sesame Oil
Directions
Chinese-style barbecued ribs are usually marinated for several hours and then slow-roasted and basted repeatedly to build up a thick crust. We skipped both of those time-consuming steps and instead braised the ribs, cut into individual pieces to speed cooking and create more surface area, in a highly seasoned liquid, which helped the flavor penetrate thoroughly and quickly. Then we strained, defatted, and reduced the braising liquid to make a full-bodied glaze in which we tossed the ribs before roasting them on a rack in a hot oven to color and crisp their exteriors. It’s not necessary to remove the membrane on the bone side of the ribs. These ribs are chewier than American-style ribs; if you prefer them more tender, cook them for an additional 15 minutes in step 1. Adding water to the baking sheet during roasting helps prevent smoking. You can serve the first batch immediately or tent them with aluminum foil to keep them warm.
Steps
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1
Done
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Pulse ginger and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Transfer ginger-garlic mixture to Dutch oven. Add honey, hoisin, soy sauce, ½ cup water, rice wine, five-spice powder, food coloring, if using, and pepper and whisk until combined. Add ribs and toss to coat (ribs will not be fully submerged). Bring to simmer over medium-high heat, then reduce heat to low, cover, and cook for 1¼ hours, stirring occasionally. |
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2
Done
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Adjust oven rack to middle position and heat oven to 425 degrees. Using tongs, transfer ribs to large bowl. Strain braising liquid through fine-mesh strainer set over large container, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim excess fat from surface of liquid. |
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3
Done
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Return braising liquid to now-empty pot and add oil. Bring to boil over high heat and cook until syrupy and reduced to 2½ cups, 16 to 20 minutes. |
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4
Done
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Set wire rack in aluminum foil–lined rimmed baking sheet and pour ½ cup water into sheet. Transfer half of ribs to pot with braising liquid and toss to coat. Arrange ribs, bone side up, on prepared rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until second side starts to caramelize, 5 to 7 minutes longer. Transfer ribs to serving platter. Repeat with remaining ribs. Serve. |
