So I have been talking for the past two days about my ribs. I liked the rub, could have maybe been spicier and maybe I should have used more; I did after all have over 5 pounds of spare ribs. The sauce however balanced out the spiciness perfectly. As I mentioned in my first post I baked these; not my usual choice for ribs but I needed something I could do unattended for several hours without worry of my fire going out or the meat being over cooked.
Another day of Charles’ awesome cooking. Today he decided to go with ribs. I am not always a huge rib fan. I don’t like the fussiness of gnawing off the bone and sticky fingers. These however were amazing; cooked to perfection. Normally he would have grilled and smoked, but with the ice storm that passed he opted for an oven poached technique that worked beautifully.
Asian Inspired BBQ Spare Ribs
4-5 lbs. spare ribs
12 o.z. Guinness extra stout
1/2 cup orange juice
1 tsp whole black pepper corns
1 Tbs whole coriander
4 cloves garlic ~ crushed
10 thin slices shaved from fresh ginger root
1/4 tsp Chinese 5 Spice blend
Combine everything except ribs in roasting pan. Place ribs in pan and cover with foil. Poach 3 hours at 285 degrees. If pieces are overlapped you may want to turn 1/2 way through cooking time (not flipping over, just switching which is on top). Remove from oven and let rest covered for about 30 minutes.
Place on a rack and glaze with sauce; our asian zing is perfect; return to a 350 degree oven for 15 to 20 minutes. Have some extra sauce on the side for dipping!