Fall Off The Bone Spiced Ribs

neil bougourd | 24 August, 2021

Serves 4 - 6 people

Ingredients

2  3-lb. racks of ribs

3 Tbsp. dark brown sugar

1 Tbsp. kosher salt

1Tbsp. plus 1 tsp. Pork Rub

½ cup hoisin sauce

½ cup soy sauce

3 Tbsp. honey

2 tsp. Ginger 

5 garlic cloves

Directions

Place racks in upper third and middle of oven; preheat to 350°.

Line a rimmed baking sheet with a double layer of foil. Mix 3 Tbsp. brown sugar, 1 Tbsp. kosher salt, and 1 Tbsp. Pork Rub in a small bowl.

Whether you’re cooking pork baby backs or spareribs, you’ll want to be sure that the membrane, or silverskin, covering the bone side of each rack gets removed. 

Cut 2 3-lb. racks of ribs in half (to create 4 smaller pieces). Transfer to prepared sheet. Season all over with spice rub, being sure to coat sides and edges and to gently press the rub into the meat. Pour 1½ cups water into baking sheet, then cover tightly with foil. Bake on middle rack until meat is very tender and bones are exposed, 1.5 hrs to 2 hrs. If racks of ribs you're cooking are much smaller than called for, check early—they'll cook in less time.

Meanwhile, whisk ½ cup hoisin sauce, ½ cup soy sauce, 3 Tbsp. honey, 2 tsp. ginger, and remaining 1 tsp. Pork Rub in a small saucepan to combine.

Crush garlic cloves and add to the saucepan. Heat over medium and bring to simmer, whisking often. Cook, stirring, until just thick enough to coat the back of a spoon, 2–3 minutes longer. Set aside until ribs are ready.

When ribs are cooked and tender, carefully remove and discard top layer of foil from baking sheet. Preheat bbq or broiler.

Brush half of sauce over ribs, turning ribs with tongs to coat both sides. 

Place flesh side down on the bbq or broil with flesh side up until ribs are lacquered in sauce and caramelized in some parts, 4–5 minutes.

Remove from oven/bbq  and brush remaining sauce over.

Transfer ribs to a cutting board. Cut in between each bone to separate ribs. Transfer to a platter or serve right off cutting board.

Original recipe

 

Serve with:

Peach and Cucumber Salad

or

Moroccan Orange Salad

or

Salade Verte

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