Of all the dim sum dishes, BBQ spareribs, slicked with their sweet and sticky glaze, may be our favorite. Josh Grinker of Kings County Imperial in Brooklyn uses brandy and hoisin as part of the base for a marinade that’s packed with sugar. While it’s slightly sandy in texture, the mixture melts into a caramel that coats the ribs in the oven.
Since the ribs are cooked twice, feel free to roast the rack a day ahead to save time on the day you’re planning to serve them. After you roast the whole rack, cool it down and refrigerate it overnight. The next day, separate the ribs and broil with more glaze.
Yield: 6 to 8 servings
Prep Time: 2 hours and 10 minutes
Cook Time: 15 minutes, plus overnight marinating time
Total Time: 2 hours and 25 minutes, plus overnight marinating time
- One 3-pound rack St. Louis-style pork spareribs
- 4 cups sugar
- ¾ cup brandy
- ½ cup ketchup
- ¼ cup soy sauce
- ¼ cup Hoisin sauce
- 1 tablespoon kosher salt
- ½ teaspoon ground white pepper
- ½ teaspoon garlic powder
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon ground ginger
1. Place the ribs in a sealable plastic bag. In a large bowl, whisk together the remaining ingredients until a sandy sauce is formed. Pour half of the sauce into the bag with the ribs and seal it closed, massaging the sauce onto the ribs. Set aside the remaining marinade and refrigerate the ribs overnight.
2. The next day, preheat the oven to 300° and line a baking sheet with tinfoil. Place the ribs on the rack and transfer the tray to the oven. Cook, basting with some of the reserved marinade every 30 minutes, until tender when pierced with a fork, 2 to 2½ hours. Remove from the oven and set the oven to broil.
3. Transfer the rack to a cutting board and separate the ribs, cutting between each bone. Line them up on the same baking sheet the rack was roasted on and baste with more of the reserved marinade. Broil, flipping once, until the marinade caramelizes and the ribs are golden brown, 3 to 4 minutes per side. Transfer the ribs to a plate and serve.
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