Time: 6 o'clock
Complexity: easily
Servings: 8

Prepare delicious pork spare ribs in the style of Chinese barbecue, char siu. Marinated in Asian spices, the ribs are first slow-roasted on the cool side of the grill, then seared directly over the coals for a deliciously crispy crust with a glossy, sweet and tangy glaze. For this recipe, use pork spare ribs from the loin area; they are meatier and juicier.

Ingredients:

• 2 racks pork loin ribs (about 2.2 kg total)
• 1 tbsp. rice vinegar
• 1/3 cup coarsely chopped unpeeled ginger root
• 1/4 cup ponzu sauce
• 1 tbsp dark sesame oil
• 5 cloves garlic, chopped
• 1/4 cup Chinese five-spice seasoning
• 3/4 cup hoisin sauce
• 1 tbsp Sriracha sauce
• 4 thinly sliced ​​green onions

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork ribs, ginger root, rice vinegar, green onions, five spice seasoning, hoisin sauce, sesame oil

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Preparation:

Step 1
• Remove the film from the back of the ribs. In a large bowl, combine the vinegar, ginger, ponzu sauce, sesame oil, and garlic. Add the ribs, turning to coat them evenly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
Step 2
• Preheat your outdoor grill, preparing direct and indirect heat zones.
Step 3
• Remove the ribs from the marinade and pat dry with paper towels. Sprinkle all sides with five-spice powder and a few pinches of salt and black pepper. Place the ribs bone-side down over indirect heat and cover the grill with a lid. Roast until the meat is tender and the ribs are crispy on the outside, turning halfway through, 1 hour to 1 hour and 15 minutes.
Step 4
• Combine the hoisin and sriracha in a small bowl. Transfer the ribs to the hot side of the grill and continue grilling for another 30 minutes, basting with the sauce every 10 minutes or so, until the meat is glazed. Transfer to a cutting board and let rest for 5 minutes. Cut between the ribs and transfer to a serving platter. Sprinkle with green onions, if using.

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