If you’re a fan of tender, succulent ribs bursting with rich flavors, then this Poached and Glazed Spareribs recipe is a must-try! This method combines poaching the ribs to achieve tenderness and finishing them with a dry-roasting technique in their own juices, creating dark, glossy, and incredibly flavorful ribs that will impress your taste buds.
In just 45 to 60 minutes, you can have a delectable meal on the table, perfect for a quick and satisfying dinner or a delightful treat for family and friends. The unique cooking process ensures that the ribs are moist, tender, and practically falling off the bone, making them a joy to eat.
The recipe calls for spareribs cut into two-inch sections, enhancing both the cooking process and the eating experience. Additionally, you can use short ribs if you prefer, but keep in mind that they will require a bit longer to cook in the second step.
MAKES: 4 servings
TIME: 45 to 60 minutes
INGREDIENTS:
- 3 to 4 pounds spareribs, cut into 2-inch sections
- 2 tablespoons chopped garlic
- 1/4 cup toasted sesame seeds
- 1/3 cup sugar
- 5 nickel-sized slices fresh ginger
- 1/2 cup soy sauce
- 2 tablespoons dark sesame oil
- Salt and freshly ground black pepper
- 1/2 cup chopped scallion
INSTRUCTIONS:
- Begin by placing a large skillet, capable of holding the ribs in one layer, over high heat. Add the ribs and 1 cup of water. Boil the ribs, turning them occasionally, until the liquid has evaporated, which should take about 15 minutes.
- Reduce the heat to medium and continue cooking the ribs in their own fat until they turn brown, turning them occasionally for about 5 minutes.
- Add the chopped garlic and half of the sesame seeds to the skillet, stirring and cooking for just 30 seconds.
- Next, include the sugar, ginger, soy sauce, half of the sesame oil, and another 1/2 cup of water. Increase the heat to create a steady bubble and cook, turning the ribs occasionally, until the liquid thickens and darkens. At this point, check the tenderness of the ribs. If they are tender, they are ready. If not, add another 1/2 cup of water and repeat the process. You can prepare up to this point and refrigerate the ribs before proceeding, if desired.
- Taste the ribs and adjust the seasoning, adding salt if necessary and generously sprinkling with freshly ground black pepper.
- Add the remaining sesame seeds and sesame oil to the skillet. Give it one last stir, garnish the dish with chopped scallions, and serve.
TIPS:
- Opt for high-quality spareribs with a good amount of meat on them. Ask your butcher to cut them into two-inch sections for easier cooking and serving.
- While poaching the ribs, make sure to turn them occasionally to ensure even cooking. The poaching step helps to tenderize the ribs before the glazing process.
- Pay attention to the glazing process. The liquid should thicken and become dark, creating a flavorful and glossy coating on the ribs.
- Always taste the glaze before adding the ribs back in. Adjust the seasoning, especially the salt and pepper, to suit your preference and enhance the flavors.
- If you want to save time on the day of serving, you can poach and glaze the ribs in advance. Simply refrigerate them until you’re ready to serve, and then reheat when needed.
- The chopped scallion garnish adds a fresh and vibrant touch to the dish. Sprinkle them over the ribs just before serving to enhance the presentation and flavor.
With its unique cooking method and bold flavors, this Poached and Glazed Spareribs recipe is sure to become a favorite in your culinary repertoire. It’s a fantastic dish to enjoy any day of the week or to impress guests with its delightful taste and tender texture. So, get ready to indulge in this mouthwatering treat that perfectly balances simplicity and deliciousness!
