Pork spare ribs baked in barbecue sauce ポークスペアリブ バーベキューソース

japanese cake

This is a good ol’ American version of pork spare ribs. Instead of marinating in soy flavored marinade and baking as was done in the “soy-flavoured spare ribs” or Japanese style spare ribs 和風スペアリブ (Mark’s book p92), this one is baked in a sweet and sour, ketchup based sauce. Cooking in liquid makes the meat much more tender as opposed to dry baking. We sort of like this version better and, as we served it, it can definitely pass as Izakaya food.

This dish was made by my wife, I only helped by chopping up onions and holding the oven door. It is based on a recipe in the American Classic “Joy of Cooking.” We used 4 good sized bone-in pork spare ribs. For the sauce; A piece of bacon (half strip) was cooked to crisp and set aside. Two medium onions were coarsely diced and sauteed in a small amount of the bacon drippings until soft and caramerized (15-20 minutes). One cup of ketchup was added to the pan and cooked, scraping the bits left behind from cooking the bacon and onions, until the sugar in the ketchup was caramelized (the color will change from red to more dull brownish color). We learned this trick from Graham Kerr, the Galloping Gourmet. Combine, the onion, the slice of bacon crumbled and the ketchup in a sauce pan with a mixture of rice vinegar (2 tbs), water (1/2 cup), lemon (1/4 cup), paprika powder (1/2 tsp), Worcestershire sauce ( 1 tbs), salt (1 tsp), brown sugar (1 tbs) and mustard (1 tbs.) and simmer for about 15 minutes. Meanwhile parboil the spareribs for about 5 minutes in a seperate saucepan. Remove the parboiled spare ribs from the hot water and put them in an oven safe baking dish so they fit snugly. Pour the sauce over the ribs to cover. Loosely cover the dish with aluminum foil (do not seal). Place it in a 450F oven for 15 minutes. Remove the aluminum foil and reduce the temperature to 350 F and continue cooking for 1 hour or longer until the meat becomes very tender and the surface browns. I suppose this colud easily be adapted to be cooked in a slow cooker as well.

This has a classic sweet and sour flavor which goes well with pork. For libation, sake and beer will go well. Even red wines such as Australian Shiraz or Argentinean Malbec will be a good match. We had Ave Malbec Premium 2007 from Argentina with this and was wonderful.

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