It’s not necessary to remove the membrane on the bone side of the ribs. These ribs are chewier than American -style ribs; if you prefer them more tender, co9ok them for an additional 15 minutes in step 1. Adding water to the baking sheet during roasting helps prevent smoking. Serve the ribs alone as an appetizer or with vegetables and rice as a main course. You canm serve the first batch immediately or tent them with the foil to keep them warm.
1 (6-inch) piece fresh ginger,peeled and sliced thin
8 garlic cloves, peeled
1 cup honey
3/4 cup hoisin sauce\
3/4 cup soy sauce
1/2 cup Chinese rice wine or dry sherry
2 tsp five-spice powder
1 tsp red food coloring
1 tsp ground white pepper
2 (21/2-to 3-pound) racks Sy. Louis-style spareribs, cut into individual ribs
2 tbsp toasted sesame oil
- Pulse ginger and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Transfer ginger-garlic mixtures to Dutch oven. Add honey, hoisin sauce, 1/2 cup water, rice wine, five spice powder, food coloring, and pepper and whisk until combined. Add ribs and stir to coat ( ribs will not be fully submerged). Bring to simmer over high heat, then reduce heat to low, cover and cook for 1 1/4 hours, stirring occasionally.
- Adjust oven rack to middle position and heat oven to 425*.Using tongs, transfer ribs to large bowl. Strain braising liquid through fine-mesh strainer set over large container, pressing on solids to extract as much as liquid as possible, discard solids. Let cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard.
- Return braising liquid to pot and add sesame oil. Bring to boil over high heat and cook until syrupy and reduced to 2 1/2 cups, 16 to 20 minutes.
- Set wire rack in aluminum foil-lined rimmed baking sheet and pour 1/2 cup water into the sheet. Transfer half of ribs to pot with braising liqiud and toss to coat. Arrange ribs, bone sides up on prepared rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until second side starts to caramelize, 5 to 7 minutes longer. Transfer ribs to serving platter; repeat process with remaining ribs. Serve