I had nothing for Easter.
Didn’t do shit for Memorial Day.
Completely spaced on Mother’s Day…
Seriously, why do you guys read this blog?
I am the laziest food blogger ever.
And you know what?
I’m ready to turn this franchise around…
I got a 2-part series coming to you for the 4th of July holiday, featuring: Baby Back Ribs.
Because the 4th of July is around the corner and you’re gonna be cooking.
You know I’m right on this..
And people will accept a hot dog or a kebab but they don’t want that shit.
They’ve broken their New Years resolution long ago and have been OD’ing on burgers since March.
They do not. Want. Another burger.
Trust me on this.
Come 4th of July, what they really want to sink their teeth into is some tender, juicy, falling-off-the-bone, wipe-your-fingers-on-some-kids-back, ribs.
And yes – I always wipe my fingers on some toddlers back.
If you’re a toddler around me, then that’s what you’re there for.
They’re always running around – I never get caught, whatever.
I had 2 slabs of ribs and thanks to Google, couldn’t decide on how to cook either of them.
So I cooked each differently.
This first instance is Chinese Spareribs.
I like my roasted (anything) with a crisp exterior and a juicy interior so I’ve always had a thing for Chinese spareribs.
They’re fucking delicious.
To achieve that crisp exterior, towards the end I roasted the ribs for a bit longer at higher heat.
But if you like a less crisp and more meaty exterior – just leave it to roast at 325 for 2.5 hours.
And all that shit I said about it being tender and falling off the bones and needing to wipe your hands on a child.
So get that kid ready.
Baby Back Ribs – Pt I: Chinese Spareribs
What I Used.
1 full rack Pork Ribs. 1 large tbsp Chinese Five-Spice Powder. ½ cup Hoisin Sauce. ¼ cup Shaoxing Wine (or dry sherry). 2 tbsp Soy Sauce. ¼ cup Honey. Salt. Pepper. 1 tsp Sesame Seeds.
What I Did.
Line a roasting pan with heavy duty foil and add about 2 cups of water to the pan so there is about a half inch of water.
Place a roasting rack on top of the lined pan and put the spare ribs (rib side up) on the rack.
Roast at 325 deg for 1 hour.
Flip the racks over and brush the ribs with the reserved marinade.
Roast for another 45 mins.
Add more water to the roasting pan as it dries up during the roasting process.