Hello all and welcome to this month's Foodie Extravaganza that just happens to fall on Independence Day here in the USA.
Our friend, Sneha of Sneha's Recipe, went to The Nibble and discovered that today is also National Spareribs Day. She asked us to share a Spare Ribs recipe that our family would enjoy, be it braised, slow cooked or grilled.
I found this great recipe for Chinese Spare Ribs by Grace Parisi that used all of the applications. First you slow cook the ribs in a ginger-garlic braising sauce. I adapted the sauce to use ingredients that I had on hand, popped them into the slow cooker and we headed out the door.
Frank went to our daughter's to finish the room they are building in the basement. I headed out with my Danish family and our Little Miss to spend the afternoon at the zoo.
Frank got home before we did, so while we were fighting rush hour traffic, he finished up dinner so it was ready and waiting when we walked in the door.
He put some Sweet Potatoes on the grill to bake when we let him know we would be home in about an hour. When we called the second time to let him know we were 15 minutes out, he grilled up some asparagus and removed the ribs from the slow cooker. He finished the ribs on the grill with the asparagus, brushing it with some of the braising liquid so that they were covered with a sticky, gooey and flavorful glaze.
We were all famished from our busy outing and our stomachs were grumbling the minute we walked in the door and could smell all the wonderful aromas wafting from the kitchen. This is a wonderful way to make spareribs and I found them to be much more tender than the Chinese Ribs that you would get from carryout.
Slow Cooker Chinese Spare Ribs
adapted from a recipe by Grace Parisi
4 lbs. Spare ribs, cut into individual pieces
1 small (3") piece of ginger root, peeled and chunked
6 garlic cloves, smashed
1/2 c. teriyaki sauce
1/2 c. honey
1/4 c. coconut aminos
1 T. Chile sauce
1/2 c. water
Place ribs in the crock of a slow cooker. Place the ginger, garlic, teriyaki, honey, coconut aminos, chile sauce and water in a blender or food processor and puree until smooth. Pour over the ribs and allow to marinate for 1 hours before turning heat to low and cooking for 6-8 hrs.
Remove ribs from slow cooker to a platter and place the braising liquid into a sauce pan removing as much fat as possible. Cook over med high heat, boiling until thickened and reduced, about 4-5 minutes.
Place the ribs on a grill over med high heat and brush with the glaze, turning and cooking, until glaze is set, about a minute per side. Print Recipe
More Spareribs Recipes
ChineseSpare Ribs (Slow Cooker) by Caroline's Cooking
Slow Cooker Chinese Spare Ribs by A Day in the Life on the Farm
Pomegranate Braised Short Ribs by Food Lust People Love
StickyPork Ribs by Palatable Pastime
CanhSuon Khoai Tay (Vietnamese Spare Rib Soup by Culinary Adventures with Camilla
SingaporeanCoffee Spare Ribs by Sneha's Recipe
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