Chinese Spareribs with Teriyaki Glaze

Chinese Spareribs with Teriyaki Glaze


Spiced spare ribs:
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat
side of a knife

2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish


Method

Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder;
then season generously with salt and pepper. Put
the ribs in a single layer in a roasting pan and
slow-roast until they are almost tender, about 2
hours.

Meanwhile make the glaze. In a large bowl combine
the soy sauce, grapefruit juice, hoisin sauce,
ketchup, vinegar, brown sugar, chili, garlic and
ginger in a saucepan. Bring the sauce to a simmer
over medium heat. Cook until the sauce reduces
and thickens then remove from the heat.

Strain the sauce and reserve.

When the ribs are about 30 minutes away from being
done, baste them with the teriyaki sauce. Cook until
the meat pulls easily from the bone (about 1/2-inch
of bone will show).

Just before serving, preheat the broiler. Baste the
ribs again with the teriyaki sauce and brown them
under the broiler for 5 to 8 minutes. (Keep a close
eye on these guys - ribs go from perfectly crisp to
perfectly burnt in seconds.)

Separate the ribs with a cleaver or sharp knife,
pile them on a platter, and pour on the remaining sauce.

Sprinkle with sesame seeds, chopped cilantro, and
green onion before serving.