Michael's Cantonese Pork BBQ Spareribs |
Course : Grilling
Source: Michael Willner
Serves: 1 |
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Ingredients:
1 package pork ribs |
4 teaspoons minced garlic |
3 tablespoons sugar |
5 tablespoons Koon Chun Thick Soy Sauce |
1/3 cup Koon Chun Hoisin Sauce |
1/2 cup Shaohsing Chinese Wine |
2 tablespoons Koon Chun ground bean sauce |
---GLAZE: |
2 tablespoons honey |
2 teaspoons sesame seed oil |
3 tablespoons thin soy sauce |
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Preparation / Directions:
I take all the marinade ingredients and put into a bowl. I heat it up slightly so all the ingredients combine. I add a little cornstarch and water to thicken it up a little. I find it sticks to the ribs better this way.
I put the ribs and marinade in a pan big enough to contain full racks. Being as dedicated as I am, I cover and refrigerate for a week. I also remove and switch around the ribs twice a day so all the ribs are well marinated. I don't like using a plastic bag here since the marinating drying slightly on the ribs works better.
I get my grill hot. I use almond/apple/maple at a 50/30/20 ratio. I hot smoke the ribs for about 1.5 to 2.5 hours. The temperature gets to about 200 to 225F. I also brush the marinade several times while cooking.
After ribs are done, I brush the with the glaze. I scale up the ratios here as well. I am more generous with the honey and less with the sesame seed oil. I use just enough to give a hint of the oil flavor. I sprinkle ribs with sesame seeds just before serving. I usually serve with a good quantity of Thai Fried Rice or Yang Chow Fried Rice. I also like Cantonese stir fried Brussel sprouts of Szechwan green beans
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