Barbecue Pork Spare Ribs with Sriracha Chili Sauce and Hoisin Sauce is the menu for today. It is very moist, soft and utterly juicy. You will be back for seconds. Who says that pork ribs is only good for summer barbecuing, it would not be me, because even during winter, this barbecue is always present on my dinner table.
There are so many ways and tricks on how to cook spare ribs. You can cook them baked and covered at 325 F for 5 to six hours and for sure, you will get a very soft and super moist ribs. But some of us do not have time to wait that long to enjoy our grilled ribs. So I boil my spare ribs. I know. Some of you are apprehensive about this for fear of losing the ribs’ flavor. But you know what, I had tried cooking ribs by directly grilling and boiling, and I prefer boiling better . The ribs will turn out really soft without sacrificing the ribs’ flavor and I also noticed that the fat of the ribs is removed by doing so. That’s why I often boil my ribs first.
I posted a spare rib recipe last December with different marinade and that is like almost a year ago. It is a high time for me to share another recipe for grilling ribs. Man, this is a hit in the family.
The late US president Ronald Reagan said, “All great change in America begins at the dinner table.” And I completely agree with him. When I was in the Philippines, my family always eat dinner together. We hang out in the kitchen and talk about our day. Unfortunately, here in the US, my family do not eat together all the time due to our busy schedules; but every Sunday, I make sure that we can eat together after church. So I usually prepare our Sunday lunch the night before and just re- heat them after church.
One of those meals I prepare is this spare ribs recipe. I boil the ribs until soft , I let it cool , put it in a large zip loc and then drench it with the marinade. I let it sit in the fridge overnight and it is ready to be grilled. I am hoping that you will try it and enjoy this as much as we do.
WEIGHT WATCHER’S POINTS :
Servings: 15 • Serving Size: 1• Old Points:9 • Points+: 8• Calories : 329 • Fat: 20.8 g • Protein: 28.3g • Carb: 5.4g • Fiber: g • Sugar:2.3 g • Sodium: 315mg
Barbecue Pork Spare Ribs with Sriracha Chile Sauce and Hoisin Sauce
- 3.5 lbs pork ribs
- 1/4 plus 2 tbsp agave
- 1/2 cup Hoisin Sauce
- 1/4 cup Sriracha Chili Sauce
- 1/8 cup Canola Oil
- Place the ribs whole in the large sauce pan and fill it with water to cover the ribs. Boil until the ribs are soft. When done, let the ribs cool and separate each ribs OR, you can keep the ribs whole. Place it in the large zip lock.
- In a small bowl, oil, mix the agave, Hoisin and Sriracha. Remove 1/2 cup of the mixture and place it in a small container and refrigerate. This will be used as rub. Pour the remaining marinade into the zip lock and coat the ribs. Place the ribs in the fridge for an hour or overnight. When you are ready, grill the ribs and coat/rub it with the left-over marinade. Grill until grill lines form on the ribs. Make sure it does not get burn. Enjoy!