One portion of this dish contains around 7g of protein, 5g of fat, and a total of 166 calories. This recipe serves 6. From preparation to the plate, this recipe takes around 5 hours. Head to the store and pick up ketchup, sesame seeds, green onion, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet.
Instructions
1
Preheat the oven to 300 degrees F.
Equipment you will use
Oven
2
Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
Ingredients you will need
Salt And Pepper
Ribs
Dry Seasoning Rub
Equipment you will use
Roasting Pan
Bowl
3
To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
Ingredients you will need
Rice Vinegar
Grapefruit Juice
Hoisin Sauce
Soy Sauce
Ketchup
Garlic
Ginger
Chili Pepper
Equipment you will use
Bowl
Pot
4
In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze.