Tuesday, April 13, 2010
BBQ Spare Ribs
This recipe was given to me by my Mother-in-Law. It is the best BBQ ribs ever. Both my Dad and Brother said it is the best they ever ate.
First, cut the ribs in serving size portions. Place the ribs in a large stew pot, cover with water, and add 2 cloves of garlic (roughly chopped) and about 3/4" piece of fresh ginger root that has been peeled and sliced thin. Bring it to a boil, reduce heat and let simmer for 45 minutes.
In a small bowl put:
1/2 Cup soy sauce
1/2 cup ketchup
1/4 cup oyster sauce
1/4 cup honey
6 TBS brown sugar
After the ribs have boiled, take it off the heat and let stand for a while to cool down. Then put the ribs in a large zip lock bag. Pour sauce over the ribs. Squeeze out as much air as you can, zip the bag, and manipulate the bag so sauce covers all the ribs well. Place bag in the refrigerator. Its best to marinate for at least 8 hours, or over night. Take the bag out of the refrigerator about 1-1 1/2 hours before time to grill to allow the ribs to come to room temperature.
Remove the ribs from the bag and place them on a hot grill. Pour the sauce from the bag in a small bowl, and with a pastry brush, baste the ribs with sauce every time you turn them. I usually let them set for about 3 minutes, turn, baste for at least 8 turns. This cooks the BBQ sauce into the meat and allows the sauce to become thick on the outside. Don't baste on the last turn. Since the meat was fully cooked ahead of time, you don't have to worry about whether or not the ribs are done. They just need to be heated thru, and the sauce a beautiful thick grilled coating on the outside.
The same thing can be done in the oven. Use a broiler pan and the rack in the middle of the oven. Broil 3 minutes, turn, baste, for at least 8 turns or until the color you want is achieved.