You must be patient to cook these ribs, but the result is well worth it.
1.5 kg | pork spareribs | ||
3 cups | chicken broth | 750 mL | |
3 tbsp | brown sugar | 35 g | |
2 tbsp | paprika | 18 g | |
1 tsp | cayenne pepper | 3 g | |
1 tbsp | sesame seeds, ground | 10 g | |
2 cloves | garlic, minced | ||
2 tsp | salt | 9 g | |
2 tsp | canola oil | 10 mL | |
1 cup | barbecue sauce | 260 g |
The ribs must be precooked and marinated overnight prior to the final cooking using an oven or an outdoor grill.
Precook
Place the ribs in a large pot, cover with broth. Bring to a boil, then reduce the heat and simmer, covered, for 45 min. Remove the ribs and drain.
In a bowl, mix the remaining ingredients, but the barbecue sauce. Add the ribs, turning them to coat well. Cover and chill in a refrigerator overnight (up to 48 h).
Barbecue or bake
Preheat the outdoor grill to low temperature (about 120ºC/250ºF) and lightly oil the rack. Place the ribs on the rack then cook about 45 min, turning the ribs from time to time.
Raise the temperature to 200ºC/400ºF, then transfer the ribs to a lower rack. Cook 10 min on each side. Brush them with the barbecue sauce, then cook an additional 5 min per side.
Alternatively, wrap the ribs in aluminum foil and cook 2 h in the oven at 120ºC/375ºF. Baste with the sauce and cook under the oven grill at 'broil', 10 min per side.
Serve the ribs with the remaining sauce on the side.
per 1 serving (230 g)
Amount % Daily Value |
Calories 460 |
Fat 16 g 24 % |
Saturated
5.4 g
28 % |
Cholesterol 120 mg |
Sodium 270 mg 11 % |
Carbohydrate 29 g 10 % |
Fibre 3 g 10 % |
Sugars 19 g |
Net Carbs 26 g |
Protein 48 g |
Vitamin A 54 % |
Vitamin C 8 % |
Calcium 3 % |
Iron 23 % |
Food Group | Exchanges |
---|---|
Vegetables | 0 |
Meat and Alternatives | 6 |
Fats | ½ |
Other Foods | 0 |