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Glazed Spareribs with Watermelon-Rind Chutney

Watermelon-rind chutney is actually an old-fashioned sweet pickle. It's made modern with ginger and Thai chiles, which enliven the crisp rind's naturally cool qualities. It pairs beautifully with succulent Asian-style spareribs.

  • servings: 4

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Ingredients

  • 1/2 cup Shaoxing rice wine (Shaosing; ethnicfoodsco.com) or dry sherry
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 2 Thai chiles, thinly sliced crosswise
  • 1/4 teaspoon toasted sesame oil
  • 2 garlic cloves, crushed
  • 2 scallions, pale-green parts only, chopped
  • 1 piece (1 inch) peeled fresh ginger, sliced
  • 1 rack pork spareribs (12 ribs; about 4 pounds), cut into individual ribs
  • 4 to 8 pieces yellow or red watermelon (about 2 1/2 inches square, 3/4 inch thick)
  • 1 half-pint-size jar Watermelon-Rind Chutney (1 cup)
  • Garnish: scallions, pale-green parts only, thinly sliced lengthwise, and fleur de sel, for sprinkling

Directions

  1. Step 1

    Preheat oven to 375 degrees. Combine wine, honey, hoisin and soy sauces, chiles, oil, garlic, chopped scallions, and ginger. Arrange ribs in a single layer on a rimmed baking sheet. Pour sauce over ribs, and turn to coat. Cover with parchment-lined foil, and roast until tender, about 1 1/2 hours. Uncover, and cook, turning and basting with sauce every 10 minutes, until glazed and cooked through, about 30 minutes. (Sauce should be gooey; add water, 1/4 cup at a time, if needed.)

  2. Step 2

    Serve ribs with 1 or 2 watermelon pieces. Top with chutney. Drizzle with glaze from pan. Garnish with sliced scallions, and sprinkle with fleur de sel.

Source
Martha Stewart Living, March 2010

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