Recipe: Chinese-Style Spare Ribs

Chinese-Style Spare Ribs

Makes 6 servings

1/2 cup ketchup

1/2 cup hoisin sauce

1 tablespoon sambal oelek or other spicy chili sauce

2 tablespoons malt vinegar

4 scallions, cut into 2-inch pieces

2-inch piece fresh ginger, peeled and cut into 1/4-inch slices

1 rack pork spare ribs, cut into thirds lengthwise

Coarse salt

1. Preheat oven to 325 degrees. Line a rimmed baking sheet with foil. In a food processor, pulse ketchup, hoisin, sambal oelek, vinegar, scallions and ginger until smooth, scraping down sides as necessary. Season ribs with salt and coat both sides with sauce. Roast, bone side down, until ribs are tender but not falling off the bone, about 1 ½ hours to 2 hours. Cut into single ribs and serve with Napa Cabbage Slaw — see recipe below.

Note: Be sure to ask the butcher to cut the spare ribs into thirds lengthwise: they'll be the perfect size for nibbling.

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