Chinese-Style Barbecued Spareribs

Name: Chinese-Style Barbecued Spareribs
Yield: Serves 6 to 8 as an appetizer or 4 to 6 as a main course
Cuisine: Asia, Chinese
Ingredients: 1 (6-inch) piece, fresh ginger, peeled and sliced thin; 8 , garlic cloves, peeled; 1 cup, honey; 3/4 cup, hoisin sauce; 3/4 cup, soy sauce; 1/2 cup Chinese, rice wine or dry sherry; 2 teaspoons, five-spice powder; 1 teaspoon, red food coloring (optional); 1 teaspoon, ground white pepper; 5 - 6 pounds, pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, cut into individual ribs; 2 tablespoons, toasted sesame oil

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By Andrew Janjigian

Appears in Cook's Illustrated January/February 2018, America's Test Kitchen TV

Cantonese restaurants employ lengthy marinades and specialty ovens to produce these gorgeously lacquered ribs. Could we create a version that could be made in 2 hours with common cookware?

SERVES6 to 8 as an appetizer or 4 to 6 as a main course

TIME2¾ hours

has video

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. For a faster version, we cut the ribs into individual pieces (to speed cooking and create more surfa...

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