Asian BBQ Pork Spare Ribs

This recipe tasted OK. How the pork gets cooked probably needs some work and/or tweaking as they came out a little tough to eat. Overall, from an aesthetic perspective, they looked great and social media post-worthy. I was looking to do something different than how pork spare ribs are traditionally served up, e.g., as dim sum small plate (steamed with black beans) or as grilled ribs with an Asian-flavored sauce slathered onto it.

The Foodening Blog: Asian BBQ Short Ribs

While I had a jar of hoisin sauce in the pantry, for once, I made hoisin sauce from scratch for this dish. You can get these short ribs at any Asian grocery store butcher counter. These were already cut to 1" - 1.5" size, and if you were going to make the dim sum short ribs recipe, you'd need these cut to the 1" size. Onward.

Ingredients

2-3 lbs pork short ribs

1/4 c white vinegar

2 tsp sea salt

Marinade Ingredients
1 tbsp hoisin sauce
1/2 c light soy sauce
1/2 c unbleached cane sugar
1/2 c ketchup
1/4 c lemon juice, or fresh juice from 1 lemon plus its zest
3 tbsp raw honey
1 tbsp fresh ginger, minced
1 tbsp fresh garlic, finely chopped

Garnish

2 tbsp white sesame seeds, toasted
green onion, white part (optional)

Directions

Start by bringing a large pot of water to boil with salt and vinegar. Add pork ribs, bring to a boil and cook for 20 minutes. Drain and set aside.

In a medium-sized bowl, combine hoisin sauce, soy sauce, sugar, ketchup, lemon juice, honey, ginger, and garlic. Whisk to combine.

Place cooked ribs in a large ziplock bag (or food storage container with a lid). Pour on the marinade and marinate for up to 6 hours or overnight.

Grill ribs until the ribs are slightly charred. -or- if using an oven broiler, broil meat until slightly charred