Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Tuesday, May 10, 2011

Teriyaki Glazed Pork Spare Ribs

Our third Dim Sum recipe.  Tyler Florence's original recipe calls for 1/4 cup of the Chinese five-spice powder which must be a typo, because that is way too much.  Thankfully, I read the comments before preparing this dish because they left a few major steps out.  When this recipe is done right it is absolute perfection and was just like what you get off a dim sum cart in an authentic tea house.

2 TBSP olive oil
Salt and freshly ground black pepper
2 TBSP Chinese five-spice powder
1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2" length riblets
2 tablespoons white sesame seeds, for garnish
Cilantro leaves, chopped, for garnish
Green onion, thinly sliced, for garnish
For the Teriyaki Glaze:
1 cup low-sodium soy sauce
1 cup fresh grapefruit juice
1/4 cup hoisin sauce
3 tablespoons ketchup
1/2 cup brown sugar
3 TBSP rice vinegar
1 fresh red chile, split
2 garlic cloves, smashed
2-inch piece fresh ginger, cut into 1-inch coins

Preheat the oven to 300 degrees F.

Mix the salt and pepper in a small bowl with the five-spice powder. Rub the ribs with the peanut oil.  Rub the spice mixture all over the lightly oiled ribs and arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.

To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.

In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro

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