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 Post subject: Sticky spare ribs
PostPosted: Sat Dec 22, 2018 8:13 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1110
I’ve become quite fond of doing ribs in the instant pot, then glazing them to finish under the broiler. Once I figured out how to not just char everything, the whole technique has worked well. Tonight the glaze was honey-garlic soy sauce. Mom kept exclaiming how she had expected a traditional bbq sauce, and this was so different!
Admittedly, this is by no stretch “real” bbq. But they are ready in an hour, mostly hands-off so I can get the dog walked and the rest of dinner ready at the same time.


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 Post subject: Re: Sticky spare ribs
PostPosted: Sat Dec 22, 2018 8:57 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5187
Location: Portland, OR
pictures?

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 Post subject: Re: Sticky spare ribs
PostPosted: Sat Dec 22, 2018 10:48 pm 
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Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1174
My favorite version of sticky spareribs is a Chinese version, which only takes 45 min on the stovetop. Takes a while to chop up the spareribs, but it's a good release for tension! Or you can get your butcher to cut them into 2" pieces.

1,2,3,4,5 Spareribs

1 tb rice wine or dry sherry
2 tb dark soy sauce
3 tb white vinegar
4 tb white sugar
5 tb water
3/4-1 tsp 5 spice powder (optional, but delicious)

Mix all of these ingredients together in a 9" sauté pan, to dissolve the sugar. Then stir in 1 1/2 lbs spareribs, cut into 1 1/2-2" lengths, to coat the meat, then bring to a boil over medium high heat. Reduce to medium low, cover, and cook for 45 min, stirring a couple of times. Remove lid, raise heat to high, and boil of the water, stirring, until the sauce forms a syrupy glaze in the ribs. Tilt the pan, letting the fat flow off, and serve with the glaze. The meat will fall off the bones!

This can also be done with country ribs, and I have even done it with chunks of boneless pork butt.

This can be doubled, and cooked in a 12" sauté pan. I've probably cooked more double recipes than singles!

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