Gingered Spareribs with Brown Sugar and Soy
Indulge in the rich, savory-sweet flavors of these Gingered Spareribs with Brown Sugar and Soy—a dish that marries tender, fall-off-the-bone pork with an irresistibly sticky glaze. Slow-baked to perfection, the spareribs are first simmered to ensure ultimate tenderness, then coated in a luscious sauce made with brown sugar, soy sauce, fresh ginger, garlic, and a hint of honey for balance. Enhanced with sesame oil and rice vinegar for depth, this recipe achieves a perfect harmony of sweet and umami. The final touch is a caramelized glaze, thickened to perfection, and garnished with vibrant green onions and toasted sesame seeds. Perfect for an elegant dinner or a crowd-pleasing party dish, this recipe pairs beautifully with steamed rice or your favorite Asian-inspired sides. Don't miss this flavor-packed, easy-to-follow recipe that promises a show-stopping meal!
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Recipe Information
Ingredients
- 2.5 pounds Pork spareribs
- 0.5 cup Brown sugar
- 0.5 cup Soy sauce
- 2 tablespoons Fresh ginger, minced
- 3 cloves Garlic, minced
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 2 tablespoons Honey
- 1 cup Water
- 1.5 tablespoons Cornstarch
- 1.5 tablespoons Cold water
- 2 Green onions, sliced (for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Cut the spareribs into individual rib sections and place them in a large pot. Cover the ribs with water, bring to a boil, and simmer for 20 minutes to remove excess fat and tenderize the meat. Drain and set aside.
In a small mixing bowl, combine the brown sugar, soy sauce, minced ginger, minced garlic, rice vinegar, sesame oil, honey, and 1 cup of water. Stir until the sugar is fully dissolved.
Transfer the pre-cooked ribs to a large baking dish in a single layer. Pour the prepared sauce over the ribs, ensuring they are evenly coated.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 90 minutes, basting the ribs with the sauce every 30 minutes.
After 90 minutes, remove the foil and increase the oven temperature to 375°F (190°C). Continue baking for an additional 20-30 minutes, allowing the sauce to thicken and caramelize onto the ribs. Baste frequently for a deeper glaze.
While the ribs are in their final stage of cooking, mix the cornstarch and cold water in a small bowl to make a slurry.
If the sauce in the baking dish is too thin after cooking, transfer it to a small saucepan and bring it to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until thickened to a glaze-like consistency.
Once the ribs are cooked through and glistening with the sauce, remove them from the oven. Transfer to a serving platter and drizzle with any remaining sauce from the baking dish or saucepan.
Garnish the ribs with sliced green onions and sesame seeds before serving. Serve hot with steamed rice or your favorite side dishes.
Nutrition Facts
Calories |
5235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 418.4 g | 536% | |
| Saturated Fat | 148.9 g | 744% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 5578 mg | 243% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 106.7 g | ||
| Protein | 183.9 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3250 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
