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|
Before you start
The ribs must be precooked and marinated overnight prior to the final cooking using an oven or an outdoor grill.
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.
Nutrition Facts Table
per 1 serving (230g)
% Daily Value
ClaimsThis recipe is :
- Excellent source of :
- Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
- Good source of :
- Copper, Iron, Vitamin E
- Source of :
- Fibre, Manganese, Vitamin D, Vitamin K
|Meat and Alternatives||6|