SPICY PORK ST. LOUIS SPARERIBS

 
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This flavor fusion update on classic ribs is sure to blow your mind.

SERVINGS
6
PREP TIME
20
MIN
COOK TIME
2
HRS
TOTAL TIME
2
HRS
20
MIN
DIFFICULTY
Easy
  • 1 PACKAGE OF FARMER JOHN® ST. LOUIS SPARERIBS
  • 1 BOTTLE OF HOUSE OF TSANG® SZECHUAN SPICY STIR-FRY SAUCE
  • 4 GARLIC CLOVES, MINCED
  • 1 TABLESPOON FRESH GRATED GINGER

  1. LIGHT ONE SIDE OF GRILL TO 350°F.
  2. RINSE RIBS AND PAT DRY.
  3. CUT THIN MEMBRANE FROM RIBS AND USING A PAPER TOWEL, SLOWLY PULL MEMBRANE FROM RIBS.
  4. CUT RIBS IN HALF.
  5. MIX MINCED GARLIC, GINGER AND SAUCE TOGETHER.
  6. COAT RIBS WITH SAUCE AND MARINADE AT ROOM TEMPERATURE FOR 1 HOUR, OR REFRIGERATE OVERNIGHT.
  7. PLACE MEAT ON UNLIT SIDE OF GRILL, COVERED FOR 2 TO 2 ½ HOURS OR UNTIL TENDER, TURNING EVERY HALF HOUR.
  8. BASTE WITH SAUCE AND GRILL, UNCOVERED 15 MINUTES OR UNTIL CARAMELIZED. TOP WITH SESAME SEEDS AND SCALLIONS. IF DESIRED.

Optional steps to remove the membrane from our Ribs:

  1. Turn the slab to the bone side and slide a butter knife between the membrane and the bone at one end of the rack.
  2. Lift the membrane slightly until it tears.
  3. Grip the membrane using a paper towel and gently begin to peel it off, trying not to rip it.
  4. The membrane may peel off in one long strip, or you may need to remove it in smaller pieces.
COOKING TIP

Garnishing with sesame seeds and scallions adds flavor and makes for a great presentation.