Skip to main content

Sticky Sesame Spare Ribs

When one of the blogging groups to which I belong selected 'spare ribs' for the July topic, I was flummoxed because, though I've heard the words 'spare ribs' before, I really didn't know how those were different from the other types of ribs that I usually get.


A little bit of reading and a trip to the butcher and I was all set. I even had the butcher slice the ribs to 1-1/2" lengths. 


I sliced between the bones to create small riblets. Then I test two different preparations. This one was the favorite for two of my boys, but the other said it had too much honey. Interesting. I did prefer the second dish better myself, but this one wins for ease.

Ingredients

  • 1½ to 2 pounds lean spareribs, cut into roughly 1½ inch long pieces
  • 3 C cold water
  • 3 T raw, local honey
  • ½ t sea salt
  • 2 T toasted sesame oil
  • 2 T gluten-free soy sauce or tamari
  • 1 T olive oil
  • black sesame seeds for serving, optional
Procedure

Pour water, honey, salt, sesame oil, and soy sauce or tamari in a medium bowl and whisk to combine. Heat a large saucepan (I used my braiser) or wok and add olive oil.


Add spare ribs and brown on all sides over medium heat, approximately 7 to 8 minutes. Pour in the water-honey mixture and bring to a boil. There should be enough liquid to cover the spareribs. Cook over medium high heat until liquid is greatly reduced and sauce becomes thick and caramelizes. This process should take about 30 minutes.

This was after 10 minutes...


This was after 20 minutes...


You will need to be vigilant after about 25 minutes as the sauce is really caramelized and can easily scorch. As soon as the sauce is thick - like molasses - turn off the heat.


Turn the spareribs to fully coat each piece with the caramelized honey sauce. Remove to a serving platter. Garnish with black sesame seeds, if using.


Enjoy!

Now that I've used spare ribs, I will definitely be buying them more often. They are less expensive than baby back ribs and seem just as meaty if not more.

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce