Barbecue Pork Spare Ribs with Sriracha Chile Sauce and Hoisin SauceSHOBELYNDAYRIT1133
There are so many ways and tricks on how to cook spare ribs. You can cook them baked and covered at 325 F for 5 to six hours and for sure, you will get a very soft and super moist ribs. But some of us do not have time to wait that long to enjoy our grilled ribs. So I boil my spare ribs. I know. Some of you are apprehensive about this for fear of losing the ribs’ flavor. But you know what, I had tried cooking ribs by directly grilling and boiling, and I prefer boiling better . The ribs will turn out really soft witout sacrificing the ribs’ flavor and I also noticed that the fat of the ribs is removed by doing so.That’s why I often boil my ribs first.
- Place the ribs whole in the large sauce pan and fill it with water to cover the ribs. Boil until the ribs are soft. When done, let the ribs cool and separate each ribs OR, you can keep the ribs whole. Place it in the large zip lock.
- In a small bowl, oil, mix the agave, Hoisin and Sriracha. Remove 1/2 cup of the mixture and place it in a small container and refrigirate.This will be used as rub. Pour the remaining marinade into the zip lock and coat the ribs. Place the ribs in the fridge for an hour or overnight. When you are ready, hea the grill and grill the ribs and coat/rub it with the left-over marinade. Grill until grill lines form on the ribs.Make sure it does not get burn. Enjoy!
- Sprinkle with salt if needed
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|Calories280Calories from Fat200|
|% DAILY VALUE|
|Calories from Fat200|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.