How many ways are there to cook barbecued pork ribs? I know at least three.
The first is to wrap the seasoned rack of ribs in foil, bake it at 200F, remove the foil, brush on the sauce then bake for another 20 minutes at 400F to caramelize the sauce.
The second is to cook the ribs directly over high heat, skipping the low temperature cooking completely.
The third is to braise the ribs on the stovetop, transfer it to the grill or oven rack, slather the meat with barbecue sauce then grill over high temperature to char and caramelize.
The third cooking option was used for this barbecued pork ribs recipe. No moisture loss at all. In fact, the pork meat benefitted tremendously from the braising, allowing it to soak up the cooking liquid and the flavors of the herbs and spices.
- 1 rack pork baby back or spare ribs about 1.5 kilograms
- 2 tablespoons salt
- 1 teaspoon whole peppercorns
- 1 whole garlic separated into segments
- 1 onion cut in half
- one-inch knob ginger sliced thinly
- 1/2-inch piece cinnamon
- 1 star anise
- 3 sprigs of oregano
- 2 bay leaves
- 2 tablespoons honey
- 2 tablespoons Sriracha
- 1 tablespoon lemon juice
- 1 tablespoon hoisin sauce
- 1 tablespoon steak sauce
- 1/2 teaspoon finely chopped chilies
Pat the rack of ribs dry with paper towels. Place on a wide shallow pan. Sprinkle in the salt, peppercorns, garlic, onion, ginger, cinnamon, star anise, oregano and bay leaves. Pour in enough water to barely cover the ribs. Bring to the boil, cover, turn down the heat and simmer for an hour or until there is very little liquid left in the pan.
Preheat the oven to 400F.
Transfer the rack of ribs to a baking pan.
Make the barbecue sauce by mixing together the honey, Sriracha, lemon juice, hoisin sauce, steak sauce and chilies.
Brush the entire surface of the ribs with the barbecue sauce.
Bake the ribs at 400F for 15 to 20 minutes or until the sauce has caramelized.
Allow the ribs to rest for about 10 minutes before cutting between the bones.
Serve the barbecued pork ribs with your favorite side dish.