Chinese spareribs with teriyaki glaze
- For the spiced spare ribs
- 2 (1.8kg ) racks pork spareribs, trimmed of excess fat
- 50g Chinese five-spice powder
- Sea salt and freshly ground black pepper
- For the teriyaki glaze
- 250ml low-sodium soy sauce
- 120ml grapefruit juice
- 60ml hoisin sauce
- 60ml tomato ketchup
- 3 tbsps rice vinegar
- 40g brown sugar
- 1 fresh red chilli, minced
- 2 garlic cloves, smashed
- 5-cm piece fresh ginger, whacked open with the flat side of a knife
- 2 tbsps sesame seeds, for garnish
- Chopped fresh coriander and spring onion, for garnish
1) Preheat the oven to 150C/Gas 2.
2) Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
3) When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone.
4) Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.)
5) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped coriander, and green onion before serving. For the glaze:
1) In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chilli, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat.
2) Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.