Asian Spare Ribs

1 large rack of spare ribs (about 4 lbs)

    For the marinade:
  • About 1/2 cup of sesame oil
  • Salt and Pepper to coat
  • 4-5 garlic cloves

Drizzle sesame oil over the raw ribs and liberally coat with kosher salt and pepper. Peel and smash the garlic cloves and toss them in a large dish with the ribs. No need to get fancy, just smashed the cloves will help infuse the marinating ribs with garlic flavor. Cover with plastic wrap and let marinate overnight.

    For the sauce:
  • Fresh grated ginger (about 2" of peeled fresh ginger)
  • 2 cloves of garlic, grated
  • 4 green onions, finely chopped
  • 2 T of chili sauce
  • 1/4 c of brown sugar
  • 1/2 c of white wine vinegar
  • 1 T of molasses
  • 3 T of soy sauce
  • 4 T of honey

Combine all the ingredients together about an hour before grilling the ribs. This sauce is great because it's super versatile. If you've got people who don't eat pork, it's great on grilled chicken, flank steak or grilled veggies.

Warm your grill to about 250 degrees. We're cooking these ribs low and slow! Slowly cook the ribs on low heat for about 1 hour, basting with the sauce every 10-15 minutes. The ribs from Becker Lane are so well marbled (they are a heritage breed of pork, completely pasture raised that is a cross between Chester White and Berkshire Pigs), that it's hard to make them tough. If you're using conventional ribs, you may want to boil them first or bake them in a low oven (like 200 degrees) for an hour.

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