Tuesday, March 26, 2013

Sweet and Savory Pork Spare Ribs

Just about everyone you know has a go-to recipe for ribs, and here is one of my latest editions.  I have been coming up with dishes to utilize the hot pepper paste featured in the blog entry Korean BBQ Boneless Chicken Bites, while it is in peak freshness.  The preparation is pretty easy and the oven does most of the work.  I don't particularly care for par-boiling these puppies because of the degradation of flavor, rather I roast them low and slow in the oven, and also bake them covered before adding the lip-smackin' sauce infused with the pepper paste and fish sauce.  These ribs will pair perfectly with the Crazy Easy Coleslaw.  What the heck, I'd even throw in some homemade baked or stove-top mac and cheese and some greens for dexterity!  Just a thought.  After the slow cooking, the end result is a supple and tender rib  that falls from the bone when prompted, but not to the point where you want to slap it on a bun and call it BBQ!  Great for anytime of year, this recipe is  sure to score big at your next family meal or get together!
Recipe:
5 lbs. pork spare ribs
2 tsp.chili powder
2 tsp. paprika
2 tsp. seasoned salt
2 tsp. onion powder
2 tsp. garlic powder
pinch red pepper flakes
olive oil for drizzling
SPST
For Sauce:
1/3 c. good quality ketchup
1/3 c. corn syrup
1/3 c. hot pepper paste
1 tbsp. fish sauce
Preheat oven to 350*F.
Rinse and pat ribs dry.  Combine spices in small bowl and rub evenly and vigorously onto ribs.   Drizzle with olive oil and SPST.  Let stand at room temperature for about 15minutes for spices to permeate the surface or marinate in fridge for several hours uncovered.
Meanwhile, combine sauce ingredients and mix until well blended.
Place on roasting pan with rack and bake uncovered for about 45 minutes or until surface of the meat is browned, then cover with foil and continue to bake until ribs are tender, about 2 to 2 1/2 hours.
During the last 15 minutes of baking, remove foil and apply sauce several times over remaining time.
Let rest for about 15 minutes before cutting.  Makes about 12-14 servings.

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Smokinhotchef
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