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Put a little asian twist on your ribs with 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.

They are finger lickin' delicious.. that's for sure!



 

Makes: 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

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INGREDIENTS

1.5kg rack pork spareribs

4 cups sugar

¾ cup brandy

½ cup ketchup

¼ cup soy sauce

¼ cup hoisin sauce

1 tablespoon salt

½ teaspoon ground white pepper

½ teaspoon garlic powder

½ teaspoon chinese five-spice powder

½ teaspoon ground ginger


DIRECTIONS


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 150°C 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.

NOTES


Broiling is the same as grilling in Australia. It just means to grill with the heat source above the food, it helps get the caramelization started and gives the ribs some extra colour. It's an American term. Grilling on a BBQ surface would also work.

If you do not want to use brandy, rum or bourbon could be substituted.

Recipe from: Tasting Table

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