Directions
- 1Dry the St. Louis style pork spare ribs with paper towels.
- 2Remove the membrane from the back of the ribs.
- 3Prepare an Asian-inspired spice rub by combining various spices in a bowl.
- 4Spread the spice rub over both sides of the ribs, ensuring all nooks and crannies are covered.
- 5Prepare the marinade/glaze by combining soy sauce, hoisin, sugar, yuzu, sesame oil, garlic, ginger, and sriracha in a bowl.
- 6Save one-third of the glaze for later.
- 7Pour the rest of the glaze over both sides of the seasoned ribs.
- 8Wrap the ribs tightly with foil, meaty side up.
- 9Place the wrapped ribs into a 300°F oven for 3 hours, cooking low and slow until tender.
- 10Remove the ribs from the oven and unwrap the foil.
- 11Raise the oven temperature to 425°F.
- 12Brush the ribs with the reserved glaze.
- 13Return the ribs to the 425°F oven for another 10 minutes, brushing with more glaze halfway through.
- 14Remove the ribs from the oven and let them rest for 10 minutes.
- 15While the ribs are resting, prep the toppings: chop peanuts for crunch and green onions to brighten.
- 16Slice the tender and juicy ribs.
- 17Plate the ribs and garnish with chopped peanuts and green onions.
Ingredients
- 1 rack St. Louis Style Pork Spare Ribs
- Asian-inspired spice rub
- Soy sauce
- Hoisin sauce
- Sugar
- Yuzu
- Sesame oil
- Garlic
- Ginger
- Sriracha
- Peanuts
- Green onions
Equipment
Baking sheetFoilOvenBowlBrushKnifePlate
Tips
- Cook low and slow for tender ribs.
- Brush with glaze halfway through the second cooking phase for glossiness and stickiness.
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