Maltose-Glazed Chinese Spareribs
Chinese Ribs are one of the most popular dishes in restaurants and take-out orders. But there’s not one standard recipe for Chinese Ribs. Today we venture into the kitchen and make Maltose-Glazed Chinese Spareribs using a unique ingredient and two-step cooking process for ribs that are tenderly moist with a sweet, tangy glaze.
For the Ribs-
- 1 2 ½ lb. rack of baby back pork ribs
- 1 cup Shaoshing Chinese rice wine
- 2 tsp. Szechuan peppercorns
- 6 thick slices of fresh ginger
- 2 tsp. toasted sesame seeds for garnish
- 1 tbsp. sliced green onions for garnish
For the Maltose Glaze-
- 6 tbsp. hoisin sauce
- 4 tbsp. ketchup
- 4 tbsp. Shaoshing Chinese rice wine
- 4 tbsp. maltose substitute honey
- 4 green onions, roughly chopped
- 2 tbsp. brown sugar
- 1 tbsp. Sambal Oelek substitute Chinese chili paste
- 4 cloves minced garlic
- 1 tbsp. minced fresh ginger
Simmer the Ribs-
- Trim any fat off the ribs and remove the silver skin from the underside of the rack. Place the ribs in a wide stockpot and cover with water and bring to a boil. Turn the heat down to a simmer and skim any foam off using a small wire strainer. Add the Shaoshing rice wine, Szechuan peppercorns, and ginger and turn the heat down to a simmer and cover the stockpot. Simmer the ribs for 90 minutes or until a knife inserts easy into the meat.
Make the Sauce, Glaze the Ribs and Roast-
- Pre-heat the over to 375. In a small saucepan, add the hoisin sauce, ketchup, Shaoshing rice wine, maltose, brown sugar, garlic and
Chinese chili paste. Stir the sauce to combine the ingredients and turn off the heat.
- Place the rack of ribs on a cookie rack over a baking sheet, and brush with some of the glaze. Roast the ribs in the oven for 15 minutes, then brush again with some of the glaze. Roast the ribs for 15 more minutes until the glaze is thick, caramelized and bubbling.
- Take the rack of ribs out of the oven and brush with more glaze. the rack with more glaze then cut the ribs between the bones. Garnish the ribs with toasted sesame seeds and green onions. Serve extra glaze on the side for dipping the ribs.
You can also grill the ribs on the outdoor barbecue. Make sure that you simmer them in the first recipe step. This cooks and tenderizes the ribs. Then prepare your charcoal grill or gas grill. Over a low heat, grill the ribs for 1o minutes, then glaze and turn and grill another 10 minutes. Grilling heats the ribs and adds that smoky, outdoor flavor.