Damn Good Dragon Tail Spare Ribs

August 14, 2013

Rib fans will fall in love with this Asian-style pork spare rib recipe. St. Louis cut spare ribs are marinated overnight in a sweet and savory sauce then slow cooked until fall-off-the-bone tender.  The honey mop glaze just seals the deal!

Dragon Tail Spare Ribs
Courtesy of TAO Asian Bistro in Las Vegas

1 Rack of Pork Spare Rib, St. Louis Cut.
1 Recipe Chinese BBQ Marinade (below)
1 Recipe Chinese Honey Mop Glaze (below)
For the Chinese BBQ Marinade:
15oz Ketchup
3.5oz Ground Bean Sauce (Found in any local Asian Market)
3.5oz Hoisin Sauce
1.5oz Worcestershire
1.5oz Low Sodium Soy Sauce
8oz Sugar (by weight)
2oz Beet Juice
For the Mop Glaze:
7oz Honey
1oz Water
1oz Soy Sauce

Clean, rinse and pat dry the ribs. Peel the membrane off of the bone side.
Mix all the ingredients together for marinade until well mixed.
Coat the ribs with the marinade – store airtight in the refrigerator overnight.
Preheat oven to 250F.
Place the ribs meat side up on a baking sheet lined with parchment paper. Bake for approximately 2 hours, or until the meat begins to pull back and the bones begin to show.
Remove from the oven and coat with the Honey Glaze.  Put back into the oven at 350F for 10 minutes.
Remove from the oven, carve, and serve immediately!

 



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