3 1⁄2lbspork side ribs, portioned into 3 bone slabs
3cupspork side ribs, portioned into 3 bone slabs
1tablespoonlow sodium soy sauce
1largegarlic clove, pressed
1⁄2teaspoonblack pepper, to taste
1largegreen onion, finely chopped
Serving Size: 1 (167) g
Servings Per Recipe:3
Calories from Fat 82 g25 %
Total Fat 9.1 g14 %
Saturated Fat 2.7 g13 %
Cholesterol 26.7 mg 8 %
Sodium 1544.9 mg 64 %
Total Carbohydrate55.8 g 18 %
Dietary Fiber 1.9 g7 %
Sugars 47.5 g189 %
Protein 7.6 g 15 %
In a small bowl, combine all the rub ingredients and whisk until well blended.
Preheat the oven to 300ºF/150ºC.
Portion the pork ribs into 3 to 4 bone slabs. Spoon the spice mixture onto them and rub it in well.
Place them on a wire rack lightly greased with cooking spray sitting over a baking pan meat side down.
Pour the water into the baking pan and tightly cover with foil.
Transfer to the preheated oven and let the ribs steam for 2 hours.
About ½ hour before the time is up, make the glaze by adding ketchup, granulated sugar, pineapple juice, hoisin sauce, soy sauce, Worcestershire sauce, ginger, garlic and freshly ground black pepper to a medium saucepan.
Stir until the ingredients are well blended, set the heat to medium and cook the mixture until it just starts simmering. Keep it warm until needed.
After a couple of hours, remove the baking pan and transfer the ribs to a plate (*see footnote).
Increase the oven temperature to 375ºF/ 190ºC.
Take the wire rack and place it on a baking sheet lined with foil. Place the ribs meat side up, spoon some glaze over each portion and brush it on evenly to cover the entire surface.
Transfer them to the preheated oven and set the timer for 15 minutes.
When the time is up, remove from the heat and glaze the ribs again. Put them back in the oven for another 15 minutes.
Repeat the same process one more time… spooning on the remaining glaze, brush it on evenly and transfer them back to the oven to bake for the last 15 minutes.
Garnish the ribs with sesame seeds and chopped green onions and serve with rice.
Footnote: To see if they’re ready, flip and poke them with the tip of a knife – if it goes in easily, they’re done.