Pork ribs in sweet and spicy barbecue sauce

Votes: 1

Time: 2 hours 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1371, total fat 91 G., saturated fats 32 G., proteins 105 G., carbohydrates 36 G., fiber 3 G., cholesterol 374 mg, sodium 1186 mg, sugar 24 G.

Honey, apricot jam, and brown sugar infuse this spicy barbecue sauce with a rich, sweet flavor, creating a sticky glaze on grilled pork ribs. To ensure juicy and tender ribs, cook them on the coolest part of the grill, away from the coals. This will take several hours, but there's no need to marinate them first.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

2 slices of pork ribs (about 1.3 kg), trim off excess fat
1/3 cup Chinese Five Spice Mix
1 thick strip bacon, cut into 2.5cm pieces.
Half a shallot, finely chopped
1 clove garlic, minced
3 tablespoons light soy sauce
1 tbsp. l. rice vinegar
1 tbsp hoisin sauce
1/3 cup ketchup
2 heaped tablespoons of honey
2 tbsp. apricot jam
2 heaping tablespoons of brown sugar
1 teaspoon freshly grated ginger
1.5 tsp chili sauce (recommended: Sriracha sauce)
2 green onions, sliced for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, five spice seasoning, barbecue sauce, bacon, hoisin sauce, ketchup, chili sauce, Apricot jam, brown sugar, rice vinegar, green onions

Cooking the dish according to the recipe:

Preheat the grill to approximately 120°C (250°F). Lightly sprinkle the ribs with Chinese spices to create a light crust. Place the ribs, meat side up, on the grill grate over indirect heat. Cook for 2 hours.
Meanwhile, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook until the fat renders, about 4-5 minutes. Remove the bacon with a slotted spoon, leaving the fat in the pan. Reduce the heat to low, add the shallots and garlic, and cook until fragrant and lightly caramelized, 2-3 minutes.

Pour in the soy sauce and rice vinegar. Bring to a boil, then stir vigorously, scraping up any browned bits from the bottom of the pan. Add the hoisin sauce and ketchup and continue stirring until smooth. Simmer for 2-3 minutes. Add the honey, apricot jam, and brown sugar, 1 tablespoon at a time. Simmer for another 2-3 minutes. Add the ginger, stir, and continue to simmer for another 2-3 minutes. Add the chili sauce and simmer for another 8-10 minutes. Remove from the heat. Set aside 1/4 cup of the sauce in a separate bowl.
After 1 hour of roasting, begin brushing the ribs with barbecue sauce. Brush them thoroughly every 15 minutes until the internal temperature reaches 165°F (74°C) on a digital thermometer. Remove the ribs from the grill to a cutting board and let them rest for 5 minutes, covered with foil. Cut the ribs between the bones and place them on a serving platter. Drizzle with the remaining glaze and sprinkle with finely chopped green onions.

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