Spareribs with a Chili and Cream Sauce
Indulge in the ultimate fusion of heat and creaminess with these irresistible Spareribs with a Chili and Cream Sauce. Perfectly seasoned pork spareribs are seared to golden perfection, baked until tender, and drenched in a luxurious sauce made with garlic, red chili flakes, heavy cream, and Parmesan cheese. A hint of lime juice adds a bright, zesty twist, while a final broil caramelizes the sauce to perfection. Finished with fresh parsley and optional red chili slices for a burst of color and flavor, this dish delivers restaurant-quality results from the comfort of your kitchen. Whether you're planning a hearty dinner or impressing at a dinner party, this recipe is sure to wow your guests while satisfying their craving for bold, indulgent flavors.
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Recipe Information
Ingredients
- 2 lbs Pork spareribs
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 2 tbsp Olive oil
- 2 tbsp Butter
- 3 Garlic cloves, minced
- 1 tsp Red chili flakes
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup Parmesan cheese, grated
- 1 tbsp Lime juice
- 2 tbsp Fresh parsley, chopped
- 1 Red chili, sliced (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Pat the spareribs dry with paper towels, then season both sides with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Sear the spareribs for 2-3 minutes on each side until browned. Transfer the ribs to a baking dish, cover tightly with foil, and bake for 75 minutes.
While the ribs are baking, begin preparing the chili and cream sauce. In a saucepan, melt the butter over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
Add the red chili flakes to the pan and stir for 30 seconds to release their flavor.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 5-7 minutes until slightly thickened.
Stir in the grated Parmesan cheese and lime juice. Continue to cook for another 2-3 minutes until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
Once the ribs are done baking, remove them from the oven and discard the foil. Pour the chili and cream sauce over the ribs, ensuring they are fully coated.
Switch the oven to broil and return the baking dish to the oven. Broil the ribs for 5-7 minutes, or until the sauce is bubbly and slightly caramelized.
Remove the ribs from the oven, garnish with chopped parsley and sliced red chili (if desired), and serve hot.
Nutrition Facts
Calories |
5075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 463.1 g | 594% | |
| Saturated Fat | 190.2 g | 951% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1298 mg | 433% | |
| Sodium | 4298 mg | 187% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 155.0 g | 310% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 712 mg | 55% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2428 mg | 52% | |
*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.
