Sweet and Sticky Spareribs with Fried Noodles (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 100 Minutes |
Ready In: 115 Minutes Servings: 4 |
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Ingredients:
1 tablespoon canola oil |
2 tablespoons barbeque sauce |
2 tablespoons sweet chili sauce |
3 tablespoons white vinegar |
1/4 cup soy sauce |
2 teaspoons finely chopped ginger |
1 tablespoon chopped garlic |
1 cup pineapple juice |
1/4 cup brown sugar |
salt and freshly ground black pepper |
2 1/2 pounds pork spareribs |
1/2 (12-ounce) package wonton wrappers, reserve 12 for round 2 recipe, wonton soup |
1 cup canola oil |
Directions:
1. In a small bowl whisk together all the ingredients for the marinade. Cut the spareribs into individual ribs and put in a resealable plastic bag. Pour the marinade into the bag and toss to coat. Put the bag into a large bowl and refrigerate to let marinate for at least 2 hours or as long as overnight.
2. Preheat the oven to 300 degrees F. Remove the spare ribs from marinade and arrange on a baking sheet, cover with foil and poke holes in the foil to vent. Reserve the marinade. Bake until the ribs are tender, about 1 1/2 hours.
3. In the meantime, pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer the mixture until thick, about 30 minutes. Set aside.
4. After 1 1/2 hours, remove the foil from the spareribs and raise oven temperature to 400 degrees F. Baste the ribs with the reduced marinade and roast in oven for 5 minutes. Turn and baste the ribs again with the remaining sauce and roast for an additional 5 minutes. Remove from the oven and arrange the ribs on a serving platter. Serve hot with Fried Noodles.
5. Fried Noodles:
6. Heat 1 cup canola oil in a medium heavy saucepan, to about 350 degrees F. Cut the wonton wrappers into 1/2-inch wide strips. Fry in batches until golden brown and drain on plate lined with a brown paper bag or paper towels.
7. Use the leftovers from this recipe to make Wonton Soup.
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