Barbecued Spareribs

My Go-To Barbecued Spareribs Recipe

As a busy working mom, finding time to cook delicious, satisfying meals can feel like a Herculean task. Weeknights often blur into a whirlwind of school pick-ups, homework help, and the constant juggling act of keeping everyone happy and fed. That's why I rely on recipes that are both flavorful and incredibly versatile – recipes that can be prepped ahead of time, or easily adapted to different occasions. Enter my Barbecued Spareribs – a dish that's become a staple in our home, whether it's a casual weeknight dinner or a more elaborate weekend get-together.

The beauty of this recipe lies in its simplicity and adaptability. The marinade, a vibrant blend of soy sauce, honey, hoisin sauce, and a touch of spice, infuses the ribs with an irresistible savory-sweet flavor. I usually marinate the ribs the night before, allowing the flavors to meld and penetrate the meat deeply, a process that intensifies the overall taste. This preparation tip saves me precious time during the week, allowing me to focus on other pressing matters, such as coordinating carpools or tackling mountain-high laundry piles.

The cooking process itself is remarkably straightforward. Roasting the ribs in the oven ensures that they become tender and juicy, while the high heat at the end crisps them up, giving them a beautifully golden-brown exterior. I've found that using a roasting pan with water on the lower rack prevents the oven from smoking too much, which is a significant advantage, especially during busy evenings when I can't spend a lot of time dealing with kitchen mishaps.

Once cooked, the ribs are easily separated and can be served hot or cold. I often serve them with a side of plum sauce, which adds a delightful touch of sweetness and tanginess to the rich, savory flavor of the meat. This recipe can accommodate various needs. For a weeknight dinner, I usually serve the spareribs with a simple side of steamed rice and some stir-fried vegetables. But for special occasions, or when I have more time, I’ll prepare a more elaborate feast, possibly including spring rolls, fried rice, and a selection of other Chinese-inspired side dishes. The ribs are quite adaptable in this sense, and their ease of preparation has made them a frequent presence on our dinner table.

What makes this recipe particularly appealing is its versatility. The ribs can be prepared well in advance, making them perfect for busy schedules. I often marinate the ribs the day before and roast them when I have a bit of time, reheating them gently before serving. Whether you're a seasoned home cook or a kitchen novice, this recipe is certain to impress your family and friends with its rich flavors and ease of preparation. I often make a double batch, ensuring that there are enough leftovers to enjoy for lunch during the work week, which is a significant boon on a busy schedule, where time is a precious commodity.

Beyond the Recipe: The beauty of this dish extends beyond its taste and convenience. It’s a dish that embodies my philosophy of cooking: smart, efficient, and adaptable. I don't believe in complicated recipes that require an army of assistants and a PhD in culinary arts. I focus on practical solutions, easy-to-find ingredients, and preparation methods that integrate seamlessly into my daily routine. This Barbecued Spareribs recipe is a perfect example of that philosophy in action. It's a dish that celebrates simplicity and flavour, two elements that are paramount in my approach to cooking and family meals. And as far as creating memories go, these spareribs have certainly become a favorite, bringing comfort, joy, and deliciousness to many family gatherings.

Step-by-step

• With a cleaver or large, sharp knife, trim any excess fat from the spareribs. If the breastbone is still attached, use a cleaver to chop it away from the ribs and discard it. Place the spareribs in a long shallow dish, large enough to hold them comfortably.
• In a small bowl, combine the soy sauce, honey, hoisin sauce, vinegar, wine, garlic, sugar, and chicken stock. Stir until they are well mixed. Pour the sauce over the spareribs, baste them thoroughly, and let them marinate for 3 hours at room temperature (6 hours if refrigerated), turning them over in the marinade and basting them every hour or so.
• Preheat the oven to 375 F. To catch the drippings of the spareribs as they roast, and to prevent the oven from smoking as well, fill a large shallow roasting pan or baking dish with water and place it on the lowest rack of the oven.
• Insert the curved tips of two or three S-shaped hooks - such as curtain hooks or 5 inch lengths of heavy-duty wire or even unpainted coat hangers bent into shape - at each end of the spareribs.
• As if hanging a hammock, use the curved ends of the hooks to suspend the ribs from the uppermost rack of the oven directly above the pan of water. Roast the ribs undisturbed for 45 minutes.
• Then raise the oven heat to 450 F. and roast about 15 minutes longer, or until the spareribs are crisp and a deep, golden brown.
• To serve, place the ribs on a chopping board and, with a cleaver, separate the strip into individual ribs. If the ribs are large, chop them each in half crosswise. Serve hot or cold with plum sauce. As a main course, this will serve 4 - 6. As part of an elaborate Chinese meal, it will serve 6 - 8.