Asian Barbeque Ribs

Asian Barbeque Ribs

Makes 2 servings

1 rack of spareribs

½ cup ketchup

¼  cup hoisin sauce

2 tablespoons brown sugar

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon ginger, finely grated

2 tablespoons garlic, finely grated

1 tablespoons dijon mustard or chinese mustard

2 teaspoons red pepper flakes

1 tablespoon chinese five spice powder

2 teaspoons sesame seeds, to season

Salt, to taste

Preheat the oven to 300F.  Mix the ketchup, hoisin, brown sugar, rice vinegar, soy sauce, sesame oil, ginger, garlic, mustard, and red pepper flakes together in a bowl until completely combined. Set aside. Remove the ribs from the package and pat dry. Sprinkle the five spice and a generous seasoning of salt evenly across both sides. Wrap tightly with foil and place on a baking sheet. Bake for one and a half hours.

Unwrap the rips and put them back on the baking sheet and bake for another one and a half to two hours. Remove the ribs from the oven. Check that the meat is tender by removing a small piece of meat, continue cooking for another 30 minutes if not.

Turn the oven to broil or heat up a grill on high. Brush both sides of the meat with the barbeque sauce and broil or grill for 5-10 minutes, flipping every few minutes to get a nice char. Brush with more sauce in between flipping. Cut into individual ribs and serve!

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