Hoi-Sinful Spareribs

Hoi-Sinful Spareribs
Staff Writer

Christopher Hirsheimer and Melissa Hamilton

If you can’t babysit the ribs on the grill, then cook them in the oven and finish them on the grill to add a little smoky perfume. Even though baby back or county-style ribs look meatier, we prefer spareribs for succulent pork that is finger-lickin’, lip-smackin' good.

4
Servings
1487
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  hoisin sauce
  • 3/4  Cups  bourbon
  • cloves garlic, smashed
  • 6  Pounds  pork spareribs
  • Salt and pepper, to taste

Directions

For the Hoi-Sinful Sauce, mix the hoisin sauce, bourbon, and garlic together in a bowl. Set aside and allow the garlic to flavor the sauce for about 1 hour. Fish out the garlic cloves and discard.

Remove the membrane on the underside of the ribs by loosening it first with a knife on 1 edge then by pulling it off diagonally with a pair of pliers. It may come off in pieces, that’s fine. (Or ask your butcher to do this for you.) Rub the ribs with lots of salt and pepper and then paint all over with some of the Hoi-Sinful Sauce. Marinate in the refrigerator overnight.

Preheat the oven to 275 degrees. Put the ribs on a large baking sheet and cook until the meat is tender when pierced with a knife, about 2–3 hours. Brush more sauce on the ribs every now and then while they're baking.

For finishing the ribs in the oven, continue to cook them for another 30 minutes, brushing the ribs with the sauce every 5 minutes. The ribs will develop a "lacquered" glaze.

For finishing the ribs on the grill, preheat a grill. If you are using a charcoal grill, build a small charcoal fire to 1 side. If using a gas grill, fire up the "back burner" to a medium heat. You want heat and smoke but not direct flame that can cause the sugary glaze on the ribs to burn. Put the ribs on the grill away from and off of the "fire." Cover with the lid and stay near to the grill to manage any flare-ups and to brush the ribs with the sauce every 10 minutes. Cook for 30 minutes.

Remove from the oven or grill and allow to rest for 15 minutes, then cut the slabs into ribs and serve.

Nutritional Facts

Total Fat
24g
34%
Sugar
49g
54%
Saturated Fat
7g
29%
Cholesterol
41mg
14%
Carbohydrate, by difference
271g
100%
Protein
46g
100%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
22mg
2%
Choline, total
29mg
7%
Fiber, total dietary
18g
72%
Folate, total
22µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
45mg
14%
Niacin
3mg
21%
Phosphorus, P
107mg
15%
Selenium, Se
3µg
5%
Sodium, Na
7603mg
100%
Water
407g
15%
Zinc, Zn
1mg
13%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.