Teriyaki Spareribs
"From Bon Appetit."
- Ready In:
- 1hr 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 (3 lb) pork spare rib racks, trimmed
-
Teriyaki Glaze
- 1 (12 ounce) bottle thick teriyaki baste and glaze
- 1⁄3 cup dry sherry
- 4 teaspoons dark brown sugar
- 1 tablespoon finely chopped peeled fresh ginger
- 1 1⁄2 teaspoons chili-garlic sauce
- 1 cup hickory chips, soaked in water 30 minutes,drained
directions
- Position rack in middle of oven and preheat to 375°F Sprinkle ribs with pepper.
- Wrap each rib rack tightly with heavy-duty foil.
- Set packets on large rimmed baking sheet.
- Bake ribs until just tender, about 1 hour 15 minutes.
- Cool ribs 30 minutes in foil.
- Unwrap foil.
- Pour all juices from ribs into medium bowl.
- Spoon off and discard fat from surface of pan juices.
- Stir teriyaki baste and next 4 ingredients into pan juices.
- Prepare bbq (medium heat).
- Place smoke chips in 8x6-inch foil packet with open top.
- Set packet atop coals about 5 minutes before grilling.
- Grill ribs until heated through and well-glazed, turning and basting often with teriyaki mixture, about 20 minutes total.
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
