SINFUL SPARERIBS
Chinese-style spareribs at home? You won’t believe the secret ingredient.
Serves 4 to 8
Time: About 2 hours, and at least 4 hours marinating
3 cloves garlic, smashed
and peeled
4 scallions, white and pale green parts only, plus additional sliced scallion for garnish
3/4 cup hoisin sauce
1/2 cup ketchup, or 4 tablespoons tomato paste or Chinese red bean paste (nan ru)
1/4 cup honey or light corn
syrup, more to taste
1/4 cup soy sauce, more to
taste
1/3 cup Chinese rice wine
or vodka
1/4 cup rice vinegar or cider
vinegar
1/2 teaspoon five-spice
powder
2 racks baby back or
St. Louis-style pork spareribs, 5-10 pounds total
Cilantro leaves, for
garnish
1. In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
2. Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags.
Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
3. Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you would use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
4. When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it has not cooked off.
5. Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
6. Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20-30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges do not burn, and do not baste them too close to the end; they should be dry and sticky, not wet on the surface.
7. Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.