Grilled Pork Spare Ribs With Ponzu Sauce Recipe 465

Steps:

• Place the ribs in a large saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer gently for about 1 hour. Drain and let cool. In a bowl, combine the cornstarch and water. Set aside. In a small saucepan, combine the soy sauce, brown sugar, lemon and lime zest, harissa and cinammon. Bring to a boil, reduce the heat and simmer, stirring frequently, until syrupy, about 5 minutes. Add the cornstarch mixture and bring to a boil while whisking. Let cool. Preheat the grill, setting the burners to high. Place the ribs on a serving platter and sprinkle with cashews. Garnish with orange wedges. Serves 8 as a main dish or 16 as an appetizer

Steps:

• Mix salt, brown sugar, black pepper, granulated garlic, paprika, and cayenne in a small bowl.
• Place spareribs on a rimmed baking sheet; pat dry with paper towels. Using a paring knife, remove silver skin from underside. (It should come off in a single sheet; start to separate it with the tip of your knife, then pull away with your hand. Removing the silver skin allows the dry rub and barbecue sauce to penetrate the meat; if you purchased ribs from a butcher, the silver skin may have already been removed.) Sprinkle dry rub all over ribs, patting to adhere. Using your hands, spread a thin layer of barbecue sauce all over ribs. Wrap in foil and chill at least 2 hours and up to 1 day.
• Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Strive to maintain a grill temperature between 280°F and 300°F. Place foil-wrapped ribs, bone side up, on grate over indirect heat. Cover and grill 30 minutes. Uncover grill and turn ribs over. Cover and grill until a meat thermometer inserted into the thickest part of ribs registers 145°F-160°F (peel back foil as needed to check), 20-30 minutes.
• Unwrap ribs and brush on both sides with more barbecue sauce. Grill, bone side up, uncovered, until sauce darkens and meat very tender and falling off the bones, 10-12 minutes. Using large tongs, carefully transfer ribs to a cutting board. Let rest 5-7 minutes before cutting between bones into individual ribs.
• Serve ribs with remaining barbecue sauce on the side.

Steps:

• Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
• Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.