Pork ribs with soy sauce, “spare ribs” style
Ingredients
Instructions
- 1 large whole pork rib
- 10 cl of soy sauce
- 100 g brown sugar
- 5 cl of sweet white wine
- 1/2 tsp. coffee onion semolina (dried onion powder) or 1/2 white onion, very finely chopped
- zest of 1/2 lemon
- a few drops of Tabasco
- salt pepper.
- Prepare hot embers that can last long enough (at least 30 minutes).
- Mix the soy sauce, brown sugar, white wine, onion semolina, lemon zest and Tabasco in a small saucepan. Reduce this sauce on the barbecue until it becomes syrupy. Remove it immediately if this happens before the pork ribs are cooked.
- Prepare the rib if the butcher has not done so. Remove the thin membrane, bone side, it is more pleasant for tasting. If there is a piece of skin at the end of the beam, remove that too.
- Rub the side well with salt and pepper. Cut it into pieces that fit on the barbecue. Place them on the grid. Turn them regularly until they are golden brown. Cook the thickest pieces on four sides. If they don't stand up, lean them against another piece.
- Cook for about 20 minutes, and when the pieces of spare ribs are almost cooked, start brushing them with the sauce. Be careful as the sweet sauce burns quite quickly.
- Turn them often, adding more sauce each time: it should reduce on the meat until brown and sticky, but not black and burnt.
- Poke the tip of a knife into a large crooked piece. If the juice that runs out is clear, it's cooked.
- Cut between the bones and eat the spare ribs directly by hand.
Pork ribs with soy sauce, “spare ribs” style
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