| Level: | Easy |
| Total: | 5 hr |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 2 hr 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- Salt and freshly ground black pepper
- 1/2 cup Chinese five-spice powder
- 1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2-inch length riblets
- 2 tablespoons white sesame seeds, for garnish
- Cilantro leaves, chopped, for garnish
- Green onion, thinly sliced, for garnish
- 1 cup low-sodium soy sauce
- 1 cup fresh grapefruit juice
- 1/4 cup hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons rice vinegar
- 1 fresh red chile, split
- 2 garlic cloves, smashed
- 2 -inch piece fresh ginger, cut into 1-inch coins
Instructions
- Preheat the oven to 300 degrees F.
- Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
- To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
- In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you’re ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 721 |
| Total Fat | 53 g |
| Saturated Fat | 17 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 39 g |
| Cholesterol | 173 mg |
| Sodium | 1964 mg |
Reviews
Ribs were a hit with my family. Also used glaze over Wings…not sure which one they enjoyed more!
Didn’t like it very disappointed.
Update: Our culinary team has clarified the directions for the rub as follows.
Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use.
Admin Customer Service
the 1/2 cup of FIVE SPICE is obviously not right…he just dusted them with the powder. still a bit too much to be honest. that stuff is very strong. the sauce was a bit salty so I added some additional stuff and the whole thing was ok.
This was an excellent “base” recipe. I added, of course, and subbed. Why not?? Love this anyway
I read the reviews so I was aware of the mistake of too much 5 spice powder. Use common sense DUH! I also added brown sugar to the glaze. Baking in the oven was a great way to cook the ribs in the middle of winter. I used baby backs and they were delicious. I even put some regular B Q sauce on top of the glazed ribs and they were really tasty as well.
Lots of previous raters mentioned the problems with the recipe. I found a more recipe on Tyler Florence’s own web page:
tylerflorence. com
search for “Chinese Spareribs with Teriyaki Glaze”
tylerflorence. com
search for “Chinese Spareribs with Teriyaki Glaze”
I agree that Tyler’s recipes are generally very good but this was not one of my favorites. I found the sauce very salty, but did not, as the recipe indicated, use “low sodium” soya sauce. Will be more careful next time. I do like the fact that he included instructions to cook the ribs in the oven. Living in central Canada, where it can be very cold in the winter, we can’t BBQ effectively in the winter.
The ribs were so moist cooking them in the oven that long, but something wrong with the sauce. It was runny and salty, had to add alot of brown sugar, the I added molasses, to make it sticky and not so salty. The recipe was a little different than what he did on the show, which was confusing.
This was delicious!!! I’m glad I checked the reviews and watched the video because the recipe is still incorrect. I added more brown sugar than the video called for because I found the sauce was not thickening up. The ribs came out so moist and the flavoring and sticky glaze was out of this world.
so good!