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Ingredientes
- 2 Tbsp. kosher salt
- 3 1/2 lb spare ribs membranes removed, see * Note
- 2 c. light soy sauce
- 3/4 c. packed dark brown sugar
- 6 whl star anise
- 2 tsp pink/black/white/green peppercorns
- 1 piece peeled fresh ginger - (4" long)
- 6 x garlic cloves peeled
- 1/2 c. rice wine vinegar
- 2 x garlic cloves chopped
- 2 tsp sugar
Direcciones
- * Note: The membrane on the underside should definitely be removed. Not only is it a flavor barrier, keeping seasonings from the meat, but it also makes eating ribs, and looking at them, less pleasant, to put it daintily. To get rid of it, lay the rack of ribs meat-side down on a cutting board and slide a small sharp knife under the membrane over the rib at the thickest end. Slip your finger under and carefully slide the film loose, working your way from rib to rib. Any excess fat also should be carefully pared off to minimize the grease.
- Rub salt into all surfaces of the ribs. Set aside for 1 hour.
- Combine the soy sauce, brown sugar, star anise, peppercorns, ginger and garlic in a stockpot. Add in 10 c. water and bring to a boil. Lower heat to a simmer and add in the ribs. Simmer, covered, 45 to 60 min, till the flesh starts to pull away from the bones. Set aside to cold while heating the grill.
- Combine the vinegar with chopped garlic and sugar and set aside.
- Lay the ribs on the grill and cook 10 to 15 min, turning often, till charred and tender. Cut into individual ribs and serve with the vinegar sauce for dipping.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 4 servings | |
| Calories 1019 | |
| Calories from Fat 587 | 58% |
| Total Fat 65.13g | 81% |
| Saturated Fat 20.95g | 84% |
| Trans Fat 0.61g | |
| Cholesterol 222mg | 74% |
| Sodium 10915mg | 455% |
| Potassium 1063mg | 30% |
| Total Carbs 55.04g | 15% |
| Dietary Fiber 1.4g | 5% |
| Sugars 44.47g | 30% |
| Protein 51.49g | 82% |
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