Too Many Recipes Cook Book Challenge
Chinese Spareribs with Teriyaki Glaze
recipe from Tyler Florence
Food Network
This was one of the first recipe's I put in my old book when she was a young collection! In fact, the back of the recipe is the subject divider!
It was high time to use this 10 year old recipe! I chose this because pork ribs were on sale in the market and I thought I had all my ingredients on hand. I was wrong - but it came out fabulous anyway! Probably everything Tyler Florence does is fabulous
Delicious
My first mistake was that I had pork shoulder ribs, not pork spare ribs. My second mistake was that I thought the bottle in my fridge was hoisin sauce, it was a soy glaze instead.
Hoisin has a sweet, plum fruit taste - not soy.
And of course I didn't figure this out until it was time to cook - so plow on I did! Even without the plum sauce and with thicker ribs - this was soooo good!
And of course I didn't figure this out until it was time to cook - so plow on I did! Even without the plum sauce and with thicker ribs - this was soooo good!
The 'hardest' thing about this recipe is time. 
You need to rub the ribs with Chinese 5 spice powder and roast the ribs at 300 degrees for 2 1/2 hours. I was working from home, I had the ribs and the 5 spice powder so onward with out the hoisin sauce!
You need to rub the ribs with Chinese 5 spice powder and roast the ribs at 300 degrees for 2 1/2 hours. I was working from home, I had the ribs and the 5 spice powder so onward with out the hoisin sauce!
Look how handy this spice is by combining all these spices in one jar!
And it made the house smell fantastic!
This is not expensive and is a huge time saver - and your fingers don't smell like garlic for the rest of the day! I keep a hunk of ginger root to steep in my tea as a joint soother - ginger reduces inflammation!
Back to the recipe...
Chinese Spareribs with Teriyaki Glaze
Courtesy of Tyler Florence, Food Network TV
Level: easy Prep time: 20 mins Cook time: 2 hours 30 mins
2 racks pork spareribs, 4 lbs each, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and fresh black pepper
2 Tbsp sesame seeds for garnish
Chopped fresh cilantro leaves and green onion for garnish
Teriyaki Glaze:
1 cup low sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 Tbsp rice vinegar
1/4 brown sugar
1 fresh red chile
2 garlic cloves, smashed
2 inch piece of ginger, whacked open with the flat side of a knife
Preheat the oven to 300 degrees F
Rub the ribs all over with the five spice powder, season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow roast for 2 1/2 hours.
To prepare the teriyaki glaze; in a pot combine all the glaze ingredients over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 mins.
In the last 30 mins of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2 inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler 5-8 mins to make the spareribs a nice crusty brown. (keep a close eye on the ribs so not to burn them) Pile on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro and green onion before serving.
This got **** star rating from the family and we can't wait to make it again but with the hoisin sauce this time! I paired the ribs with a light Asian cucumber salad recipe 
This also got a thumbs up from the crowd - except I am going to use a little less (or maybe omit) the crushed red pepper - it was a bit of a surprise on how strong it paired with the cucumbers!
Otherwise - it was a perfect pairing!
Asian Cucumber Salad
Cooking Light Magazine - May 2007
3 1/2 cups cucumber slices
2 tsp kosher salt
2 Tbsp minced green onions
1 Tbsp rice vinegar
1 tsp sugar
1/2 tsp crushed red pepper
1/2 tsp sesame oil
I liked that it used some of the same ingredients as the ribs like the green onions I needed to buy for the ribs!
Into the new cookbook these two go!
Into the new cookbook these two go!
Pam
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