Chinese-Style Barbecued Spareribs
Why This Recipe Works
Chinese-style barbecued ribs are usually marinated for several hours and then slow-roasted and basted repeatedly to build up a thick crust. We skipped both of those time-consuming steps and instead braised the ribs, cut into individual pieces to speed cooking and create more surface area, in a highly seasoned liquid, which helped the flavor penetrate thoroughly and quickly. Then we strained, defatted, and reduced the braising liquid to make a full-bodied glaze in which we tossed the ribs before roasting them on a rack in a hot oven to color and crisp their exteriors.