Saturday, June 9, 2012

Roasted Spare Ribs

So I got some really nice looking pork spare ribs at the market the other day. I was going to make soup with the ribs, but decided to marinade them and oven roast them instead. I marinaded the ribs for 24 hours and roasted for 3 hours. It did take a while before I could get my hands on them, but it was so worth it. The ribs were delicious. The meat was so soft that it just falls of the bone, and the sauce that coated the ribs were finger licking good. This marinade can be used for either spare ribs or beef spare ribs.


2 lbs spare ribs
2 Tbsp grated garlic
2 Tbsp grated ginger
1/4 Cup hoisen sauce
2 Tbsp soy sauce
3 Tbsp brown sugar
2 Tbsp rice vinegar


In a bowl combine all ingredents. Mix it well with a spoon then add mixture into a ziplock bag.
Add spare ribs into the ziplock bag, secure the bag and shake the ribs around so that every piece is coated with the sauce.
Place bag in a container and refrigerate for atleast 5 hours to 24 hours.

Ribs should be at room temperature before cooking.

Remove ribs from refrigerator, let sit for 30 minutes. In the mean time preheat oven to 325 degree.

After 30 minutes place ribs on an oven safe baking dish or pan. Cover with aluminum foil and roast for 2 1/2 hours, then remove foil and roast for an extra 30 minutes uncovered.

Serve while hot.