- Albert Roux born
- Piereogi Day
Succulent Pork Ribs
- 1/4 Cup white sumiso sauce*
- 1 Tablespoon shoyu (soy sauce)
- 1 Teaspoon Worcestershire sauce
- 1 Tablespoon honey
- 1/2 Teaspoon red pepper flakes
- 1 1/2 Pound pork spareribs
Pork ribs are a beloved barbecue cut in America. My version is a new and delicious flavor experience that combines sumiso sauce, shoyu, and Worcestershire sauce. In this recipe, the pork ribs acquire a golden brown, velvety, mouthwatering appearance. Eating this dish is fun but a bit messy. Have lots of paper napkins and small bowls of lemon water at the table for your guests' fingers.
See all pork recipes.
Preheat the oven to 250 degrees.
In a small bowl, combine the white sumiso sauce, soy sauce, Worcestershire sauce, honey, and red pepper flakes. Place the ribs in the center of a length of aluminum foil that is large enough to wrap around the ribs. With a pastry brush or a spoon, paint the sauce over the ribs, coating both sides. Drizzle extra sauce, if any, over the ribs. Wrap the ribs in the foil, and place them on a baking sheet. Transfer the ribs to the oven and bake for 2 hours.
Carefully remove the ribs from the oven and unwrap the top part of the foil, exposing the meat. Increase the oven temperature to 350 degrees. Put the ribs back in the oven and cook until the surface is golden brown, for about 1 hour. During cooking, baste the surface of the ribs with the pan juices several times. Divide the pork ribs among dinner plates.