Classic Spareribs

3 Reviews
100% would make this recipe again

You must be patient to cook these ribs, but the result is well worth it.

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Marinade : 8 h Preparation : 10 min Cooking : 1 h 15 min
460 calories/serving

Ingredients

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.

Method

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.

Marinate

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 (230 g)

Amount

% Daily Value

Calories

460

Fat

16 g

24 %

Saturated 5.4 g
+ Trans 0.1 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 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 6
Fats ½
Other Foods 0
More info
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3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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