Sumptuous Gilroy Spareribs
Elevate your next barbecue or home-cooked meal with these **Sumptuous Gilroy Spareribs**, a mouthwatering fusion of savory, sweet, and tangy flavors. Featuring tender, fall-off-the-bone pork spareribs marinated in a bold blend of garlic, soy sauce, honey, and a touch of sesame oil, this dish is a true celebration of bold, aromatic ingredients. Slow-baked to perfection and finished with a sticky, caramelized glaze, these spareribs are as visually stunning as they are flavorful. Garnished with fresh green onions and crunchy sesame seeds for the perfect finishing touch, this recipe is ideal for impressing guests at gatherings or treating yourself to a gourmet feast. Whether served with a side of steamed rice or a fresh green salad, these ribs promise to be the star of any table.
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Recipe Information
Ingredients
- 4 pounds Pork spareribs
- 10 cloves Garlic cloves
- 0.5 cups Soy sauce
- 0.25 cups Honey
- 2 tablespoons Brown sugar
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 1 cups Water
- 2 stalks Green onions (for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
Prepare the spareribs by removing the silver skin (membrane) from the back of each rack, if not already done. Pat the ribs dry with paper towels and set aside.
In a blender or food processor, combine the garlic cloves, soy sauce, honey, brown sugar, rice vinegar, sesame oil, ground black pepper, and salt. Blend until you achieve a smooth marinade.
Place the spareribs in a large sealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are fully coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
Preheat your oven to 275°F (135°C). Line a large baking sheet with foil and place a wire rack on top. Arrange the ribs on the rack in a single layer. Reserve the marinade for later use.
Cover the ribs tightly with another layer of foil and bake for 2.5 hours, or until the ribs are tender and the meat begins to pull away from the bones.
In a small saucepan, combine the reserved marinade with 1 cup of water. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the ribs from the oven and carefully discard the top foil layer. Brush the ribs generously with the thickened sauce.
Increase the oven temperature to 400°F (200°C) and return the ribs to the oven, uncovered, for an additional 15-20 minutes, or until the glaze caramelizes and forms a sticky coating.
Transfer the ribs to a serving platter. Garnish with chopped green onions and sesame seeds. Serve immediately and enjoy.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 14.8 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 811 mg | 17% | |
*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.
