Chinese Spareribs No. 5 with Teriyaki Glaze

Name: Chinese Spareribs No. 5 with Teriyaki Glaze
Yield: serves 8 to 10, makes 1 1/2 cups glaze
Ingredients: 2 racks pork spareribs, 4 pounds each, trimmed of excess fat; 1/2 cup Chinese five spice powder; Sea salt and freshly ground black pepper; 2 tablespoons sesame seeds, for garnish; Chopped fresh cilantro and green onion, for garnish; 1 cup low-sodium soy sauce; 1 cup grapefruit juice; 1/4 cup hoisin sauce; 1/4 cup ketchup; 3 tablespoons rice wine vinegar; 1/4 cup brown sugar; 1 fresh red chile, halved; 5 garlic cloves, halved; 2-inch piece fresh ginger, whacked open with the flat side of a knife

December 9, 2011

New York City has a Chinese takeout restaurant on every corner and oddly enough they all seem to have the same menu. Maybe it all comes out of the same kitchen—who knows? What I do know is that Chinese spareribs are one of my favorite junk foods on the planet. This is my variation of the classic Chinese spareribs No. 5. Be warned, they are really addictive. When preparing ribs, slower and longer is always better.

Recipe notes

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