Overnight Pupu Spareribs
Get ready to delight your taste buds with these irresistible Overnight Pupu Spareribs, a recipe that’s as rich in flavor as it is easy to prepare! Perfectly tender pork spareribs soak up an overnight marinade infused with the savory-sweet magic of soy sauce, pineapple juice, brown sugar, and a hint of sesame oil. Aromatic garlic, fresh ginger, and a splash of tangy rice vinegar add layers of depth to this Hawaiian-inspired dish, while basting with a luscious homemade glaze ensures sticky, caramelized perfection. After slow roasting and a quick broil for that golden finish, these spareribs are garnished with vibrant green onions and sesame seeds for a show-stopping presentation. Whether served hot as a party appetizer or paired with fluffy steamed rice for a complete meal, this crowd-pleaser will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 pounds Pork spareribs
- 0.5 cups Soy sauce
- 0.75 cups Brown sugar
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 0.5 cups Pineapple juice
- 0.25 cups Ketchup
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 2 stalks Green onions, thinly sliced
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Cut the pork spareribs into individual ribs or sections of 2-3 ribs as desired.
In a large mixing bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, pineapple juice, ketchup, rice vinegar, and sesame oil to form the marinade.
Place the spareribs into a large resealable plastic bag or shallow dish. Pour the marinade over the ribs, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the marinating spareribs overnight or for at least 8 hours, turning occasionally to evenly coat the meat.
Preheat your oven to 325°F (160°C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top.
Remove the spareribs from the marinade, allowing excess liquid to drip off, and arrange them in a single layer on the prepared rack.
Transfer the reserved marinade to a small saucepan. Bring it to a boil over medium heat and simmer for 5-7 minutes to reduce and thicken into a glaze.
Brush the spareribs generously with the prepared glaze, then place them in the oven to bake for 1 1/2 hours, basting with the glaze every 30 minutes.
For a caramelized finish, increase the oven temperature to 425°F (220°C) during the last 10 minutes of cooking or place the ribs under the broiler for 2-3 minutes, watching closely to avoid burning.
Remove the spareribs from the oven and let them rest for 5 minutes before serving. Garnish with sliced green onions and sesame seeds, if desired.
Serve warm as an appetizer or alongside steamed rice for a meal. Enjoy!
Nutrition Facts
Calories |
8000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 657.8 g | 843% | |
| Saturated Fat | 236.7 g | 1184% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1905 mg | 635% | |
| Sodium | 6381 mg | 277% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 134.4 g | ||
| Protein | 284.2 g | 568% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4836 mg | 103% | |
*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.
