This is a recipe I found on the Epicurious.com site. It is simple and delicious, especially if you are having people over and would rather enjoy their company rather than fuss in the kitchen.
What the recipe does not tell you to do is how to prep the meat before you cut and cook it. It is very important to pull off the membrane from the back of the ribs. It is easy to do with a sharp knife by loosening the membrane from one edge and pulling.
Now that it is barbecue time again (I am still optimistic the we will have a warm summer), I am going to try to do these on the barbecue using a foil pan. I will let you know how that turns out, or you can also let me know if you try it. I plan to boil for a minute as per the recipe, then just lay the ribs out in a foil pan and pour over the sauce, cover, and place on the grill over low, indirect heat.
Ingredients
2 pounds pork spareribs, cut into single ribs (about 8-9 ribs)
3/4 cup water
3 tablespoons sugar
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger smashed
3 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
1 tablespoon ketchup
1/2 teaspoon salt
Directions
Place ribs in a large pot enough to hold ribs in a single layer. Add enough cold water to cover rib.
Bring to boil, spooning off any foam that rises to the surface. Boil on minute, Transfer ribs to a colander to drain.
Wash and dry same pot. Add 3/4 cup water, sugar, ginger, soy sauce, sherry, vinegar, ketchup and salt to pot. Stir over medium-high heat until sugar dissolves. Add spareribs, turning to coat with sauce mixture (sauce will not cover the ribs). Arrange ribs in a single layer and bring to a boil. Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons of water as needed to maintain liquid level, about 2 hours.
These sound delish!!! I will definitely be making them for Brock, and I'll do them on the BBQ and let you know how they turn out :)
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