Sep 20, 2008 11:30 pm US/Eastern
Heinz Red Zone: Asian Spareribs w/Teriyaki Glaze
PITTSBURGH (KDKA) ―
Each week in the Heinz Red Zone on The PNC Hines Ward Show, Rania Harris puts together some great recipes that are sure to make your tailgating party a hit.
This week, she's making Asian Spareribs with Teriyaki Glaze!
Asian Spareribs with Teriyaki Glaze
Ribs:
2 (4-pound) racks pork spareribs, trimmed of excess fat
½ cup Chinese five-spice powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup soy sauce
1 cup freshly squeezed grapefruit juice
½ cup Hoisin sauce
½ cup Heinz Ketchup
¼ cup rice vinegar
¼ cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, smashed open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish
Preheat the oven to 300 degrees.
Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, Heinz ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about ½ inch of bone will show).
Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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