Sriracha Hoisin Glazed Spareribs
September 03, 2016
"Moist, tender almost to the point they fall off the bone. And then there's the sauce. Aaaahhh, the SAUCE! Spicy, but too much - although you can adjust to your personal level of fieriness. The sweetness of the Hoisin balances out the spiciness of the Sriracha. Heaven! From White on Rice Couple."
- FOR HOISEN-SRIRACHA GLAZE
- Serving Size: 1 (837.1 g)
- Calories 1446.7
- Total Fat - 87.5 g
- Saturated Fat - 17.1 g
- Cholesterol - 503.5 mg
- Sodium - 4283.8 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 1.1 g
- Sugars - 11.4 g
- Protein - 133.7 g
- Calcium - 175.6 mg
- Iron - 6.5 mg
- Vitamin C - 13.2 mg
- Thiamin - 2.6 mg
Rinse ribs and pat dry. Cut each rack in half. Season ribs with salt and pepper.
Make “boats” out of doubled up sheets of foil large enough to enclose each ribs section. Place "boats" on a large sheet pan. Place ribs in each boat meaty side up and divide apple juice between the boats. Seal foil boats closed around the ribs, trapping the juice in with the ribs and being careful not to break the foil.
Bake in the oven for one hour.
Meanwhile, make the glaze (instructions below).
When the hour has passed, remove ribs from oven, carefully open the foil, without tearing foil, and brush with glaze.
Return to oven, leaving the foil open but with the sides standing up enough to keep the juices around the ribs. Bake for another 45 minutes.
Glaze ribs again, then return to oven for ANOTHER 45 minutes.
Heat oven to broil and place oven rack 2 or 3 levels down from the top. Brush ribs with glaze again and broil for 2 minutes or until slightly singed. This is optional but recommended! Slice ribs into sections and serve.
TO MAKE THE GLAZE
Heat oil in a saucepan over medium heat. Add garlic and ginger and cook 1-2 minutes or until light golden.
Add hoisin sauce, sriracha, fish sauce, and apple cider vinegar and stir well. Cook for 5 minutes and then remove from heat and set aside to cool.
Tips & Variations
No special items needed.