Spare Ribs, Chinese Style

in Lunch & Dinner


  • 3 lb spare ribs, cut into individual ribs
  • 1 (5 inch) piece fresh ginger, peeled
  • 6 large garlic cloves
  • 1/2 cup honey
  • 3/4 cup hoisin sauce
  • 1/2 cup tamari (wheat free)
  • 1/2 cup dry sherry
  • fresh ground  pepper to taste
  • 2 T toasted sesame oil

Here’s How:

  1. Use a food processor, and pulse ginger and garlic until finely chopped and place in a large pot or dutch oven.
  2. Whisk in all ingredients except sesame oil.
  3. Heat up mixture and place ribs in pot and stir.
  4. Cook on low heat covered for 60 minutes, stirring occasionally.
  5. Remove ribs and strain. Cool braising liquid so you are able to skim fat off top. This is easiest when it is chilled.
  6. All of this can be made a day or 2 ahead if desired.
  7. Cover a baking sheet with tinfoil,  grease and preheat oven to 425 degrees.
  8. Add sesame oil to “skimmed” warmed braising liquid.
  9. Dip ribs in braising liquid, coating generously.
  10. Place on baking sheet and bake each side for about 7 minutes.
  11. Keep warm in an oven warmer until ready to eat.