Hi, my name is Rob Carson, I am a radio personality and I like to cook and my goal of these videos is to bring friends, families and fellow foodies into the kitchen and to demystify things you might have been afraid to try otherwise. Today, we are making Asian Spare Ribs.
Greetings! We are going to need today are going to be between three and five pounds of pork boneless spare ribs. We have a cup of soy sauce, about a half to a third of cup of orange juice, about a half of cup of brown sugar. We’ve got three cloves of minced garlic, two tablespoons of mince ginger. So red pepper flakes probably about a tablespoon. Now, you could use a plum sauce, a Hoisin sauce, either one of those. I’m going to use the Hoisin sauce today which we find it every store and some wonderful green onions. And of course Wasabi!
I’m going to remove my ribs from the pan for a second. And again guys, I’m using an oversized roasting pan, just to kind of show you a little bit better. The roasting pan I’d used is a little bit smaller. Oh, I put a lot more ribs in it.
There is your soy sauce, there. Here’s your OJ. I’m going to have my brown sugar. My ginger. My garlic, okay? I’m going to also add a little bit of seasoned rice vinegar, maybe a half of cup. My red pepper flakes, about a tablespoon I supposed of that.
Now again, this is a Hoisin sauce which you can buy at a grocery store, but you can also use a plum sauce. I use it a lot of the times in mu shu pork. You can also use a Thai chili sauce. I’m going to do a couple of table spoons in my Wasabi! And I’m going to add approximately a quarter of water.
I’m going to mix together. I’m going to add a little bit of green onion. That’s fine, take my ribs. These are just sick and wrong. And we’re going to be serving this on a bed of Wasabi mashed potato.
What I’m going to do, as I got my oven preheating to 350 degrees, I’m going to put this in a covered pan and I’m going to roast them for about three hours of 350 degrees. During that time, after about an hour or so, you just want to turn them over in the pan. And then in the final hour, do one more flip. Just check the tenderness and when they fall apart, they are ready to come out.
These are some ribs I started earlier in a properly covered pan and--look how beautiful those are.
What I’m going to do now is I’m going to make a gravy out of the sauce here. I’m going to use a turkey-based--and I’m going to remove about two cups of it. I’m going to take a little over to my stove on a medium heat in a low boil, and I’m going to reduce it, reduce it, reduce it, until it’s about a cup, all right. And then you’re going to have a great gravy.
So again, I’m going to put it on a medium heat. I’m going to bring it to a boil and let it cook slowly, around, you know like I said, half hour and 45 minutes. Reduce it by about half, maybe a little more. It becomes really flavorful intense gravy, they will serve with the ribs and the Wasabi Mashed Potatoes.
All right, so the gravy has been on about 40 minutes or so and it’s reduced by about half. You can see the line there, where it is used to be in--how much lower this. So I’m going to go and turn it off because it’s sticking up very nicely. And if I cook it down more, we’re not going to have enough for you, everybody who’s going to eat.
So, now we got an intense flavored sauce that we can sprinkle over the potatoes with the ribs.
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