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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur