Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Chinese Pork Spareribs

Cummulative Rating

Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

1 4 lb. rack of pork spareribs, trimmed of excess fat
2 Tablespoons Chinese five spice powder
Salt and freshly ground black pepper

1/2 cup gf soy sauce
1/2 cup grapefruit juice
3 Tablespoons gf Hoisin sauce
3 Tablespoons gf ketchup
1-1/2 Tablespoons rice vinegar
1/4 cup brown sugar
1 teaspoon hot red pepper flakes
2 large garlic cloves, minced
1 Tablespoon fresh ginger, peeled and minced
1 Tablespoon sesame seeds for garnish
Fresh cilantro & scallions for garnish

Wood chips (optional - see notes) soaked in water for 30 minutes

Directions

Preheat the oven to 300°F.

Rub the ribs all over with five-spice powder. Season both sides generously with salt and freshly ground black pepper. Place the ribs on a large jelly roll pan lined with aluminum foil. Slow roast at 300°F for about 1-1/2 hours.

Meanwhile, in a saucepan, combine the gf soy sauce, grapefruit juice, gf hoisin sauce, ketchup, vinegar, brown sugar, hot red pepper flakes, garlic and ginger. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces by about 1/3 and is thickened. Remove from the heat and set aside. Place about 2 tablespoons of sauce in a bowl for serving at the end.

Preheat a charcoal grill, positioning the hot coals on one side of the grill. On the other side of the grill, place a tin filled with about 1-1/2 cups water.

After the ribs have cooked in the oven for about 1-1/2 hours, transfer them to the grill, positioning them on the opposite side of the hot coals over the water. Baste generously with the prepared sauce. Add a few soaked wood chips to the coals. Barbecue for 20-30 minutes. Turn the ribs and baste top generously with prepared sauce. Continue to barbecue for 30-40 minutes or until meat pulls easily from the bone (about 1/2 inch of the bone will show).

With a sharp knife, separate the ribs, place them on a platter, and baste with reserved 2 tablespoons of sauce. Garnish with sesame seeds, cilantro & scallions before serving.

Tips

If you don’t have a charcoal grill or would like to finish the ribs in the oven, after the ribs have slow-roasted in the oven for 1-1/2 hours remove them from the oven, flip them over and baste top generously with sauce. Continue to slow-roast for 20 minutes. Turn the ribs, baste and continue to slow roast for an additional 20 minutes or until meat pulls easily away from the bone. Just before serving, preheat the broiler. Baste the ribs again and brown them under the broiler for about 5 minutes - make sure that you watch them so they don’t burn. Separate ribs, garnish as directed above and serve.

Recommended Tools

Reviews

Posted By Member:
Posted Date: 6/5/2013

Awesome blog Is your theme custom made or did you download it from somewhere A design like yours with a few simple tweeks would really make my blog shine. Please let me know where you got your theme. Appreciate it string bikini httpwomen-lingerie.webnode.com

Post your Rating (Registered users only)

Your Rating:

Excellent