Scrumptious Barbeque Spareribs

The best thing about cooking in a small-ish apartment is the way the smell of slow-cooking anything permeates everything. After these barbeque spareribs had been cooking for about an hour, I left briefly to do laundry downstairs. The aroma nearly knocked me backwards when I walked back inside. Smoky, sweet, pork-y, the works. These spareribs are something special - the soy sauce-based marinade gives the meat all the salt it needs to draw out the flavor (no salt added here!) and by cooking it without the sauce, the outside gets crisp and keeps the meat juicy. The barbeque sauce is a little spicy (it could have actually used a little more cayenne, I've noted below how to adjust it) and complements the ribs by incorporating the smoky pan juices. Sky and I agreed these are the best ribs we've ever made, and among the best ribs we've ever eaten. 

This recipe is from The Essential New York Times Cook Book by Amanda Hesser. I couldn't find the recipe online to link to, so you'll have to trust me. The marinade and barbeque sauce recipes are designed for more meat than we used, so you could cook another couple of ribs and be fine with the same proportions.

Makes six ribs
Total time to cook: 2.5 hours


For the ribs
Rack of pork spareribs (6 ribs)
1/2 cup soy sauce
1/3 cup apple cider vinegar
2 cloves of garlic, minced
1/4 cup red onion, finely grated

For the barbeque sauce
1/2 cup apple cider vinegar
1/4 cup light brown sugar
1/2 cup ketchup
2 tbsp dijon mustard
Black pepper
2 tsp cayenne pepper (add another teaspoon for a spicier sauce)
2 tbsp marinade
1/4 cup pan drippings
- Make the marinade by mixing together the soy sauce, vinegar, garlic and onions, and rub over all sides of the ribs.
- Put the ribs in a pan, cover with plastic rib and chill for about 30 minutes.
- While the ribs are marinating, preheat the oven to 400 degrees.
- Put the ribs in a clean pan (I sprayed the bottom with a little nonstick spray to aid clean-up, but that's optional), with the meaty side up. Roast for one hour.
- After the hour, flip the ribs and roast for another 30 minutes.
- About 10 minutes in, mix the rest of the vinegar, sugar, ketchup, mustard, black pepper, cayenne and marinade in a small saucepan. Bring it up to a boil and then simmer until the meat is done. 
- Transfer the meat to a cutting board and add the pan drippings to the sauce. Let simmer for at least another 10 minutes.
- Brush the barbeque sauce on the ribs and serve hot. 

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