Enjoy the tender and spicy Spare Ribs while they’re hot! The combination of the rich flavor of the meat and the refreshing taste of the black vinegar is outstanding!
Please leave a 5 star rating if you like the recipe! 🙂
|
Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
Meat
2 Pork Spare Ribs 400g/14.1 oz for 2 people 1/2 tsp Salt
Marinade
1/2 tbsp Soy Sauce 1/2 tbsp Oyster Sauce 1 tbsp Honey 1 1/2 tbsp Black Vinegar 1/2 tsp Ginger Root Juice 1/4 tsp Grated Garlic
Other Ingredients
Black Pepper coarsely ground Shiraganegi shredded white part of a long green onion
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's make the marinade. In a plastic bag, combine the soy sauce, oyster sauce, honey, black vinegar, ginger juice and grated garlic. Mix it thoroughly.
- Prepare the ribs by rubbing all sides of the meat with half a teaspoon of salt. Set it aside for 30 minutes. The salt will help to extract the moisture from the surface. Thoroughly wipe off the moisture with a paper towel. This process will help to season the ribs and also remove any unwanted flavor.
- Pierce the ribs in numerous places with a fork or bamboo stick. This will help the meat to absorb the seasoning and also tenderize it. The ribs can be slippery so be careful not to hurt yourself.
- Place the ribs into the bag of the marinade. Tightly close the bag and cover the ribs with the marinade. Keep the ribs in the fridge for at least 2 hours or overnight. This will make the meat tender and juicy.
- Remove the bag from the refrigerator at least 30 minutes before cooking. Bringing the meat to room temperature first, will help cook the meat thoroughly and prevent undercooking.
- Drain the excess marinade and place the ribs onto a wire rack on a tray. Then, transfer the remaining marinade into a pot. Sprinkle a generous amount of coarsely ground black pepper on both sides of the spare ribs. The vinegar, honey and ginger juice will help to tenderize the meat and the black pepper will bring out the flavor.
- Place the ribs into the preheated oven along with the wire rack. Placing the baking sheet covered with aluminum foil underneath the wire rack will make cleaning up much easier. Bake the ribs at 200°C (392°F) for about a total of 25 minutes.
- Meanwhile, let's reduce the marinade to make the sauce. Bring it to a boil and then remove the foam. When the sauce slightly thickens, it is ready. You can pour the sauce over the ribs to taste later.
- When the top of the meat is deliciously browned, flip the ribs over. If the surface begins to burn, cover the ribs with aluminum foil. Bake until the other side becomes golden brown.
Recipe Notes
This dish goes great with shiraganegi, the shredded white part of a long green onion. To make the shiraganegi, please check out our yakibuta ramen recipe.
Highly recommend! My 2 boys aged from 14 down to 5 just absolutely LOVED this recipe!! They were fighting over the last rib!! These are incredibly tasty, the right level of sweet, savory, and spicy. It is the perfect level of spice, not too much and not too little.
Can’t help smile a bit as I imagined your sons fighting over the last piece of the spare ribs.😆 Thank you so much for your compliment. That means a lot to us!🐩👩🍳💓
This is an amazing…
Love it!
Thank you😊 Hope you will try it soon.🐷🍖🔥
g 🤤
Very delicious recipe. Those were the most tender spare ribs I’ve ever made thanks to you.
Thank you for trying our spicy spare rib recipe. Glad to hear I enjoyed them! (*^^*)