Barbecued Spare Ribs
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:Barbecued Spare Ribs" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:Barbecued_Spare_Ribs). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0. Pool-rule label fixes: soy sauce replaced with tamari, and the hoisin sauce and pork stock specified as gluten-free, because both vary by brand.
Oven-roasted pork spare ribs marinated overnight in a tamari, honey, and hoisin sauce with garlic and white pepper, then roasted hot until glossy. An Asian-flavored take on an American barbecue classic, with gluten-free labels specified where brands vary.
Why this complexity: ribs marinate overnight in the sauce; two-temperature oven roast with a water pan.
Ingredients
- 2 pounds (910 g) pork spare ribs
- 1/4 cup (60 ml) tamari
- 2 tablespoons honey
- 2 tablespoons gluten-free hoisin sauce
- 2 tablespoons white vinegar
- 1 tablespoon sake
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/4 teaspoon freshly ground white pepper
- 2 tablespoons gluten-free pork stock
- Freshly ground black pepper and salt to taste
- 2 teaspoons cumin (optional)
Method
- Place the spare ribs in a large baking dish in one layer. In a small bowl, combine the remaining ingredients. Pour over the spare ribs and coat on both sides. Marinate overnight, basting occasionally.
- Preheat the oven to 375°F (191°C). Place a large, shallow roasting pan on the oven bottom and fill it with 1/2 inch (1.3 cm) of water. Place the spare ribs on a roasting rack.
- Roast the ribs for 45 minutes.
- Raise the oven temperature to 450°F (232°C), and roast for 15 more minutes.
- Serve hot or cold.
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