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Better-Than-Takeout Chinese Spareribs

Chinese-style spareribs that are succulent, flavorful, and over-the-moon delicious. Better than takeout by far, and cooked to fall-off-the-bone tender all on the grill.

Course Main Course
Cuisine barbecue, grilling, ribs
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Author Erica

Ingredients

  • 1 Tbs Chinese five-spice powder
  • 2 good pinches fresh cracked pepper
  • 1 full rack Smithfield Extra Tender Pork Spareribs
  • 1/2 cup hoisin sauce
  • 1/4 cup pure beet juice
  • 2 Tbs lite soy sauce
  • 2 tsp rice vinegar
  • 1/4 cup honey
  • 1/2 cup beef broth

Instructions

  1. Rub the five-spice powder and pepper evenly over ribs. Transfer to an extra large resealable bag (alternatively, the rib rack can be cut to fit in a gallon-sized bag).
  2. Combine the remaining ingredients in a bowl. Add to the pork in the bag. Seal and transfer to the refrigerator. Marinate overnight.
  3. Heat grill to 250-300°F. Line a rimmed baking sheet with foil, and set a wire rack in it. Remove the ribs from the bag, draining excess marinade off into the bag (reserve the marinade), and lay the ribs on the rack. Cover with aluminum foil and roast on the grill by indirect heat for 2 hours.
  4. Meanwhile, simmer the reserved marinade in a small saucepan on med-low heat for 20 minutes, whisking regularly. Stain through a fine-holed strainer, pressing the congealed bits to squeeze out the juice (this sounds terrible, sorry).
  5. Remove the foil from the ribs and brush on the marinade. Increase heat to med-high (400-450°F), place ribs back on the grill and continue to roast until charred and glazed, ~20 minutes longer, uncovered to prevent scorching (see Notes), turning and brushing with marinade every 5 minutes. Remove from the heat and let rest 5 minutes. Cut into individual ribs and serve. Yields: 4-6 servings.

Recipe Notes

On my Weber grill, ~250F was maintained with one burner on low and the other three off.

When it comes to the last step of grilling to glaze the ribs with the marinade, you have to watch the ribs so they don't become black.

With honey in the marinade, the ribs will become black if they left to cook on to much flame. So I had my Weber with all three burners on medium-high with the lid up, and they came out just right.