Entrée

Favourite BBQ Pork Spareribs

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prep time

15 min

total time

10 hr 15 min

makes

5 servings, 1/5 recipe (132 g) each

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photo by:

kraft

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What You Need

2 lb. (900 g) pork spareribs, each rack cut in half

2 green onions, cut into 1-inch lengths

1 piece gingerroot (1 inch), smashed

1/4 cup Chinese Shao Hsing rice cooking wine, divided

1/2 cup Bull's-Eye Bold Original Barbecue Sauce

2 Tbsp. brown sugar

2 Tbsp. reduced-sodium soy sauce

2 Tbsp. rice vinegar

2 tsp. Sriracha sauce (hot chili sauce)

Make It

PLACE ribs in stock pot. Add enough water to cover ribs. Bring to boil; skim foam from surface. Add onions, ginger and 2 Tbsp. rice wine; cover. Simmer on medium-low heat 1 hour. Remove from heat; let stand 15 min.

TRANSFER ribs to large shallow dish; discard cooking liquid. Mix next 5 ingredients and remaining rice wine; pour over ribs. Refrigerate 8 hours to marinate, turning occasionally.

HEAT greased barbecue to medium heat. Remove ribs from marinade, reserving marinade. Grill ribs 20 min., turning occasionally. Brush with reserved marinade; grill 10 min. or until golden brown, turning occasionally.

kraft kitchens tips

Use Your Oven

Marinate boiled ribs as directed. Remove from marinade; reserve marinade. Place ribs in single layer in shallow foil-lined pan sprayed with cooking spray. Bake in 350ºF oven 30 min. Brush with reserved marinade; bake 15 to 20 min. or until golden brown.

Note

Ribs can be marinated overnight before grilling as directed.