Asian BBQ Spare Ribs

Course: Main Course

Cuisine: Asian, North American

Prep Time: 20

Cook Time: 1 15

Total Time: 1 35

Servings: servings

Calories: 515kcal

Author: Lord Byron's Kitchen

Inspired by common Asian flavours, these BBQ Spare Ribs are easy to prepare and are braised until the meat is practically falling off the bone! These delicious ribs come together in one pan on your stovetop. They’re sweet and sticky with a burst of flavour comprised of molasses, garlic, ginger, and more!

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Ingredients

1 1/2 pounds spare ribs

Sauce Ingredients:

3 cups water
1 cup sugar
1/2 cup low-sodium soy sauce
1/4 cup molasses
1 cup barbecue sauce
10 cloves garlic, finely minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1/2 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon ground black pepper

Garnish and Finishing Ingredients:

1/4 cup cornstarch, whisked with 3 tablespoons water
parsley, finely chopped

Instructions

Add all of the sauce ingredients to a large dutch oven and stir to combine. Turn the heat to medium and allow the sauce to heat up.
In the meantime, rinse the spare ribs under cold running water. Gently massage each piece taking the time to feel for small bone fragments and remove any if found.
Once all of the spare ribs have been cleaned, add them to the pot with the sauce and increase the heat to high.
As the sauce and rib mixture comes to a boil, some foam will gather at the top. Use a spoon to scoop out the foam/scum and discard it.
Once all of the foam has been removed, reduce the heat to simmer and place a lid on the pot.
Simmer the spare ribs for 1 hour, checking and stirring at the 30 minutes and 45 minutes.
Next, whisk together the cornstarch and water to make a slurry.
Remove the lid and slowly pour in the slurry mixture while stirring the ribs and sauce. This will thicken the sauce.
Once thickened, turn off the heat and allow the ribs to rest for 5 minutes, uncovered, before serving.
Plate and garnish. Enjoy!

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