Spare Ribs Asian 燒 焗 排 骨

Spare Ribs Asian 燒焗排骨


  • 1 rack spare ribs, about 3 to 3 1/2 lb (1.5 to 1.75 kg);
  • 2 tablespoons ginger juice, (1 large piece of ginger, about 4-6 oz (0.25-0.3 kg), peel, grate and squeeze for juice);
  • 1/4 cup (60 ml) Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
  • 1/4 cup (60 ml) dark soy sauce;
  • 2 tablespoons hoisin sauce;
  • 2 tablespoons plum sauce (duck sauce);
  • 1 tablespoon honey;
  • Sea salt.


Serving for 4

  1. Clean the spare ribs, remove extra fat and pat dry;
  2. Rub the spare ribs with sea salt;
  3. Add ginger juice;
  4. Add Liquid Aminos, dark soy sauce, hoisin sauce and plum sauce mixture to marinate overnight;
  5. Preheat the oven to 450˚F (230˚C), place the spare ribs on a roasting pan and in the oven for 10 minutes;
  6. Lower oven temperture to 325˚F (160˚C);
  7. Roast spare ribs until the juices run clear when the bone is pierced by a knife;
  8. Brush the spare ribs with honey and place under the broiler for 2 minutes and keep an eye to avoid burning;
  9. Let the spare ribs rest for 10 minutes before carving, serve hot.

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