A Honolulu Favorite
Tender and Savory Rather than Sweet
This is a Hawaiian Fusion approach to Pork Spare Ribs cooked over a grill. This succulent recipe is easy because the ribs are parboiled first, to remove some of the excess fat, which makes them on the lean side. They will have a tender texture after a short grill time Also, they will be on the savory side, rather than sweet.Spare Ribs
4 pounds meaty Pork Ribs, in 1 or 2 pieces
4 sprigs Parsley
1 sprig fresh Oregano or ½ teaspoon dried
2 tablespoons Soy Sauce
2 tablespoons Shao Xing Chinese Wine
1½ tablespoons Honey
3 tablespoons finely chopped fresh Ginger
1 clove Garlic, finely chopped
2 teaspoons Five Spice Powder
1 ½ teaspoons Black Pepper
¼ cup Chinese Chili Sauce
¼ cup Peanut Oil or other Vegetable Oil
First place the Ribs in a large pot. Add Water to cover, also the Lemon slices, Parsley and Oregano. Bring to boiling. Lower the heat and let simmer, partially covered, 45 minutes. Drain. Place ribs in a shallow dish, which should not be made of aluminum.
While the Ribs are simmering, finish any necessary chopping for the, Garlic and Ginger
Combine the Soy Sauce, Chinese Wine, Honey, Ginger, Garlic, Five Spice Powder, Pepper, Chili Sauce and Vegetable Oil in a small bowl and mix well. Pour mixture over the Ribs, turn to coat well. Cover the Ribs and refrigerate for an hour.
When ready to cook, prepare the grill so the coals are medium hot.
Brush the grill with Oil. Grill the Ribs covered, with vents open, over medium heat, basting the Ribs often with any remaining marinade, until they are crisp, about 6 minutes per side. The Ribs will be grilled over a medium fire a total of about 12 minutes.