It was too cold and snowy to break out the smoker or even the grill on this blustery January day so I decided to prepare these Asian style ribs in the oven. They were quite tasty but would probably be even better finished on the grill. You can find all of these ingredients at Kroger, but if you are fortunate enough to live near an Asian market, you will probably be able to buy them much less expensively there.
- 1 rack pork spareribs
- Sliced scallions and toasted sesame seeds for serving
- 1/3 c reduced sodium soy sauce
- 1/4 c Sriracha chili sauce
- 1/4 c sake
- 1 T unflavored rice vinegar
- 1 T sesame oil
- 1 garlic clove, pressed
- 1 T honey
- 1 T Thai fish sauce
- 1 T minced fresh ginger root
- MIX ALL INGREDIENTS OF MARINADE TOGETHER IN A NON REACTIVE BOWL.
- CUT RIBS INTO INDIVIDUAL PIECES AND PLACE IN A 9X13 BAKING DISH. POUR THE MARINADE OVER THE RIBS, COVER WITH PLASTIC WRAP, AND REFRIGERATE FOR AT LEAST ONE HOUR. TURN THE RIBS, RECOVER AND PLACE BACK IN THE REFRIGERATOR FOR AT LEAST ONE MORE HOUR.
- PREHEAT THE OVEN TO 350. LINE A ROASTING PAN WITH ALUMINUM FOIL, TRANSFER RIBS TO PAN, AND RESERVE MARINADE. PLACE IN OVEN ON CENTER RACK AND ROAST FOR ONE HOUR AT 350.
- AT THE ONE HOUR MARK, MOVE PAN TO TOP RACK, INCREASE OVEN TEMP TO 400, AND BEGIN BASTING RIBS WITH RESERVED MARINADE. RIBS WILL BEGIN TO DARKEN AS THE SUGARS IN THE MARINADE CARAMELIZE. REMOVE FROM OVEN WHEN THE RIBS HAVE GLAZED OVER (ABOUT 40 MINUTES OR SO).
- SERVE WITH SESAME UDON NOODLES.