My Mother's BBQ Spareribs
Hoisin, also called Peking sauce, adds an Asian twist to this finger-licking rib recipe from Anita Lo, owner of Anissa restaurant in New York City.
Photography: Rob Tannenbaum
Source: The Martha Stewart Show
- 1 rack (about 2 1/4 pounds) pork spareribs
- Coarse salt and freshly ground black pepper
- 1 cup ketchup
- 1 cup hoisin sauce
Preheat oven to 400 degrees.
Cut spareribs into individual ribs. Season with salt and pepper; transfer to a large bowl. In a small bowl, combine ketchup and hoisin. Pour ketchup mixture over ribs; turn to coat evenly.
Transfer ribs to a shallow baking dish. Cover baking dish with parchment paper-lined aluminum foil and transfer to oven; bake for 25 minutes. Remove foil and continue baking until meat begins to pull away from ends of the bone, sauce is sticky, and fat is rendered at the top, about 20 minutes more. Serve.