I’m not sure how it happened, but we are surrounded by pork. We haven’t been buying any beef from Fallon Hills at the Sunday Farmers Market, because we’re still whittling away at the 1/8 of a cow we have in our extra freezer. So this past Sunday we got pork shoulder, spare ribs, and a lamb sirloin that is long gone by now. And yesterday, the most wonderous thing happened: My Good Eggs order arrived. If you live in the Bay Area (and soon: Brooklyn!) you must check this out. I won’t list everything available here because 1. There are too many things and 2. I really want you to go check it out! My order consisted of chicharrones and lard from Meat Revolution. The problem with the chicharrones is that they don’t come with someone to pry the bag out of your hands when you’ve eaten enough. Aside form that, they are freaking delicious, and come in 3 flavors (2 of them sugar-free!) The lard is for a recipe I’m very close to perfecting, and is slightly related to this one. Can you guess what it is? I’m not telling, so you’ll just have to wait for the unveiling.
But in the meantime, make these ribs. They’re what you’ve been missing since you’ve shunned your favorite Chinese restaurant because of the soy, gluten, MSG, and damaged oils. (Pro Tip: “no MSG added” means they don’t physically pour straight MSG out of a 50 pound bag into the food. It doesn’t mean there aren’t MSG containing sauces in every damn dish. Just FYI.)
Char Siu Style Spare Ribsserves 3-4 as a main course, up to 8 as an appetizer.
1 rack pork spare ribs, 3-4 pounds
For the Marinade:
3 cloves garlic, pressed or minced
2 tablespoons coconut aminos
2 tablespoons honey
1 tablespoon ume plum vinegar
1 tablespoon siracha (look for OrganicVille brand, or make Nom Nom Paleo’s)
1 tablespoon plum or cherry jam
1 teaspoon 5 spice powder
1 teaspoon fish sauce
1/4 cup sherry
1/2 cup honey
1/4 cup coconut aminos
1 tablespoon siracha (or more to taste, if you’re going for heat)
- Combine the marinade ingredients (use a blender if your jam isn’t smooth)
- Place the ribs in an oven safe baking dish and pour the marinade over them. Make sure they’re well covered.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- After they’ve marinated, remove the ribs from the fridge and pour the sherry into the pan. Cover with aluminum foil.
- Preheat oven to 300˚.
- Roast the ribs for one and a half hours.
- Meanwhile, combine the glaze ingredients in a small bowl.
- After 1.5 hours, remove the foil and check the ribs. They shouldn’t be falling off the bone, but a sharp knife should easily pierce the meat. Proceed to step 9 if this is the case. Roast another 30 minutes if it not, and then continue to step 9.
- Glaze the ribs and turn the heat up to 500˚. Roast uncovered for 30 minutes, glazing every 10 minutes.
- Turn on the broiler to high, glaze one more time, and broil for 3-4 minutes, leaving the ribs on the center rack of the oven. Keep an eye on them; you want them nicely caramelized, but not overly charred.
- Cut the ribs between the bones and serve with remaining glaze.