2016-05-20 / Columns

Cooking on Purpose

Spareribs will satisfy any hungry crowd
By Connie Wendell Special the Post

As the weather gets warmer and warmer, more and more families and friends are getting together.

I find that cooking spareribs is a great choice for feeding a group. And usually have leftovers for lunch the next day. I have included a couple of favorite recipes. Enjoy.

Asian-style ribs

2/3 cup brown sugar; ½ cup low-sodium soy sauce; 2 tablespoons sesame oil; 2 tablespoon rice vinegar; 2 tablespoons minced fresh ginger; 4 cloves garlic, crushed; ½ teaspoon red pepper flakes; 1 rack pork ribs (about 3 pounds) cut into sections of 3 to 4 ribs; 2 tablespoons cornstarch; 3 scallions, trimmed and thinly sliced; and 1 teaspoon sesame seeds.

In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic and red pepper. Place ribs in slow cooker; add sauce. Cover and cook on high for six hours or until meat is tender.

Transfer ribs to platter. Strain sauce and discard excess fat. Combine cornstarch and ¼ cup water; blend with sauce in a saucepan. Bring to boil over high heat and cook for two minutes, stirring until thickened. Top ribs with ½ cup of sauce, scallions and sesame seeds; serve with remaining sauce.

Tender pork spare ribs

1 cup brown sugar; ½ cup fajita seasoning; 2 tablespoons Hungarian paprika; 2 racks pork spare ribs, fat trimmed; 1 cup beer; 3 cloves garlic, minced; 1 tablespoon honey; 3 tablespoon Worcestershire sauce; and 1 tablespoon prepared brown mustard.

Mix the brown sugar, fajita seasoning and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place spareribs in a 9- by 13-inch baking pan; cover and refrigerate overnight.

Preheat oven to 250 degrees. Whisk together the beer, garlic, honey, Worcestershire sauce and mustard in a bowl. Set aside.

Tear off two large sheets of heavy duty aluminum foil and lay them shiny side down. Place a rack of ribs on each sheet, meaty side up. Tear off 2 more sheets and place them on top of the ribs, shiny side up.

Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11- by 14-inch baking sheet.

Bake in preheated oven until the ribs are very tender, three hours and 30 minutes to four hours. Carefully open each packet and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside.

Simmer the drippings over medium-high heat until the sauce begins to thicken, about five minutes. Brush the thickened sauce over the ribs.

Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Place the ribs back into the oven and broil until the sauce is lightly caramelized, five to seven minutes.

You are now all set to have a gang over for spareribs.

Until next time, keep Cooking on Purpose.

Connie Wendell can be reached at conniewendell27@gmail.com.

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