Canton-Style Spareribs


 
J

Joan

TVWBB Hall of Fame
We made these last month, but I don't think I posted the recipe. We both gave them a "Good" rating

Canton-Style Spareribs

4 lbs. pork spareribs
1/2 cup soy sauce
2 TB. dry sherry
3 TB. crushed pineapple
2 TB. sugar
2 TB. honey
2 garlic cloves, crushed
1 tsp. salt

1. Trim excess fat from ribs and place them in a large shallow pan. Mix together all remaining ingredients and pour over ribs. Cover with plastic wrap and marinate, turning occasionally, 1 to 2 hours at room temperature, or up to 24 hours refrigerated.
2. Prepare a medium-hot fire. Remove ribs from marinade; reserve marinade. Place ribs on a oiled grill set 4 to 6" from off-set coals. Grill ribs indirectly, turning occasionally and brushing with marinade, until crusty outside and tender and juicy inside, about 1 hour. Serves 4

Source: "365 Great BBQ"
 
Hi Mark, yes, I went running to my rib binder and found a lot of other Asian rib recipes. Enough to keep us all busy for quite awhile. lol
 
Darn, so far, all the Korean rib recipes I checked all have at least 1/ 2 cup of sugar.

I am going to post this one sauce recipe that calls for 1 cup of brown sugar, but maybe it will work with less or none at all. It will be on the sauce thread.
 
Last edited:
Grant Cunningham said:
Thanks, Joan, I'm planning to do spareribs next week and was looking for something a bit different!
Click to expand...
I hope it turns out good for you, please let me know if you do use it. I have a 3" binder FULL just with rib recipes. The bad side of that is that soo many sound sooo good that it is hard to choose which ones to make. lol
 
Y
Joan said:
Darn, so far, all the Korean rib recipes I checked all have at least 1/ 2 cup of sugar.

I am going to post this one sauce recipe that calls for 1 cup of brown sugar, but maybe it will work with less or none at all. It will be on the sauce thread.
Click to expand...
ou can reduce the sugar to zero and add in some honey. Korean ribs don’t need to be that sweet with all that sugar.
 
Joan said:
We made these last month, but I don't think I posted the recipe. We both gave them a "Good" rating

Canton-Style Spareribs

4 lbs. pork spareribs
1/2 cup soy sauce
2 TB. dry sherry
3 TB. crushed pineapple
2 TB. sugar
2 TB. honey
2 garlic cloves, crushed
1 tsp. salt

1. Trim excess fat from ribs and place them in a large shallow pan. Mix together all remaining ingredients and pour over ribs. Cover with plastic wrap and marinate, turning occasionally, 1 to 2 hours at room temperature, or up to 24 hours refrigerated.
2. Prepare a medium-hot fire. Remove ribs from marinade; reserve marinade. Place ribs on a oiled grill set 4 to 6" from off-set coals. Grill ribs indirectly, turning occasionally and brushing with marinade, until crusty outside and tender and juicy inside, about 1 hour. Serves 4

Source: "365 Great BBQ"
Click to expand...
Hey Joan - made these tonight. They were delicious. I did an 18-hour marinade in the refrigerator, then onto the grill. Brushed the ribs with the excess marinade and flipped them over at the 30 minute mark, then checked for doneness at 1 hour. Meat temp was 205 - about perfect for ribs.

Unfortunately, after the glazing step I apparently set the meat too close to the coals, and ended up burning the glaze layer on the section that was too close — but the meat underneath was fine. Next time, I'll make sure to get those ribs a LOT further from the fire, especially after glazing with the marinade.

Thanks for the recipe. It's going into the normal rotation!
 
You must log in or register to reply here.

 

Back
Top