My F&W
quick save (...)
Mahogany Glazed Spareribs
© Helene Dujardin

Mahogany Glazed Spareribs

  • TOTAL TIME: 40 MIN
  • SERVINGS: 6
  • FAST

Brushing tender spareribs with a glaze of ginger, soy sauce and chili sauce turns them deep mahogany as they're grilled. The meat cooks surprisingly quickly because it's cut into individual ribs.

Plus: More Grilling Recipes and Tips

  1. 1/4 cup rice vinegar
  2. 1/4 cup water
  3. 2 large garlic cloves, crushed
  4. 5 pounds spareribs, cut into individual ribs
  5. 1/2 cup hoisin sauce
  6. 1 1/2 tablespoons minced fresh ginger
  7. 1 1/2 tablespoons soy sauce
  8. 1 teaspoon Chinese chili-garlic sauce
  1. Light a grill. In a small bowl, combine the vinegar and water with the garlic. Grill the spareribs over a medium-low fire until golden brown, brushing frequently with the garlic mixture and turning occasionally, about 25 minutes.
  2. Meanwhile, in a small bowl, combine the hoisin sauce with the minced ginger, soy sauce and chili-garlic sauce. Brush the hoisin glaze on the spareribs and grill, turning occasionally, until they're deep mahogany, 9 to 10 minutes longer. Transfer the spareribs to a platter and serve with lots of napkins.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.