Tomato-Soy Glazed Pork Spare Ribs with Cornmeal Scallion Pancakes is a rich and flavorful dish that balances smoky, sweet, and savory elements. Slow-cooked pork spare ribs are coated in a smooth, umami-packed tomato-soy glaze, caramelizing under high heat for a sticky, deeply satisfying finish. Paired with crispy yet tender cornmeal scallion pancakes, this dish offers a perfect contrast of textures and bold flavors. Whether you’re exploring a new way to enjoy pork ribs or craving a unique fusion dish, this combination delivers a meal that’s both comforting and elevated.
Slow-Cooked Spare Ribs for Maximum Tenderness
The secret to achieving fall-off-the-bone ribs lies in low and slow cooking. Season the spare ribs with a robust blend of brown sugar, smoked paprika, chili powder, cumin, garlic powder, and black pepper to develop deep, smoky flavor. Let the spice rub sit on the ribs for at least an hour—or better yet, overnight—to enhance the seasoning and create a flavorful crust.
Cook the ribs at a low temperature for several hours to ensure they become tender while maintaining their structure. Wrapping them in foil locks in moisture and prevents drying out. This slow-baking approach allows the natural fats to render, resulting in juicy, flavorful ribs ready to soak up the rich glaze.
A Balanced Tomato-Soy Glaze
The tomato-soy glaze offers a unique twist on traditional barbecue sauces, combining the sweetness of tomatoes, the depth of soy sauce, and the heat of chili oil for a perfectly balanced flavor profile. Start the glaze with fresh tomatoes, garlic, ginger, brown sugar, and soy sauce, simmering until the ingredients meld into a rich sauce. Blend until smooth to ensure even coating on the ribs.
A splash of rice vinegar adds brightness that cuts through the pork’s richness. Finish with a drizzle of sesame oil for a nutty undertone that complements the umami-heavy glaze. When applied to the ribs, this glaze caramelizes under high heat, creating a glossy, sticky coating that seals in the smoky-sweet flavors.
Cornmeal Scallion Pancakes for a Perfect Pairing
Instead of traditional fries or rice, these cornmeal scallion pancakes offer a unique textural contrast to the ribs. The blend of cornmeal and flour creates pancakes that are crisp outside yet soft and fluffy inside. Buttermilk adds a rich tanginess, while scallions provide a mild, oniony sharpness that perfectly complements the glaze.
When cooked in a lightly greased skillet, these pancakes develop a beautiful golden, crispy crust, making them a hearty and flavorful foundation for the sticky glazed ribs. The subtle sweetness from honey or maple syrup in the batter balances the bold, savory flavors throughout the dish.
Why This Dish Works
- Perfect balance of flavors – The sweet, smoky glaze contrasts beautifully with the savory, crispy pancakes.
- Rich texture contrast – The tender, sticky ribs play against the crisp, hearty bite of the pancakes.
- Unique fusion twist – This dish blends classic barbecue-style ribs with Asian-inspired flavors and a Southern pancake base.
- Great for gatherings – Perfect for weekend dinners, casual get-togethers, or special occasion meals.
Serving and Pairing Suggestions
- Serve with extra glaze on the side for dipping.
- Garnish with toasted sesame seeds and fresh sliced scallions for color and crunch.
- Add a light, citrusy slaw or pickled vegetables to cut through the richness.
- Pair with a cold beer or bold red wine to complement the deep flavors.
Tomato-Soy Glazed Pork Spare Ribs with Cornmeal Scallion Pancakes celebrates the magic of slow-cooked, flavorful meats alongside fresh, crisp accompaniments. Whether you crave sticky, caramelized ribs or crispy, golden pancakes, this combination promises to satisfy and impress. The sweet-savory balance of the tomato-soy glaze creates layers of flavor that develop during cooking, while the cornmeal pancakes offer the perfect vehicle for soaking up every bit of sauce. This dish works beautifully for weekend cooking when you can enjoy the process, and any leftover ribs can be shredded for equally delicious next-day tacos or rice bowls.
Tomato-Soy Glazed Pork Spare Ribs with Cornmeal Scallion Pancakes
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minutesTomato-Soy Glazed Pork Spare Ribs with Cornmeal Scallion Pancakes combines tender, slow-cooked ribs with a sticky, umami-rich glaze. The crispy, golden cornmeal pancakes provide the perfect contrast, making this dish a bold and satisfying fusion of flavors and textures.
Ingredients
- For the Ribs
3 pounds pork spare ribs
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon salt
1 tablespoon ground black pepper
- For the Tomato-Soy Glaze
2 large tomatoes, chopped
1/2 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 teaspoon ginger, freshly grated
1 talespoon rice vinegar
1 tablespoon chili oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon sesame oil
- For the Scallion Pancakes
1 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 egg
2 scallions, chopped
1 tablespoon honey
1 tablespoon butter, melted
for cooking, neutral oil
Directions
- Prepare the Ribs:
Pat the ribs dry. Mix all dry rub ingredients together and massage generously onto both sides of the ribs. Wrap tightly in foil and let sit for at least 2 hours, but preferably overnight for deeper flavor. - Cook the Ribs:
Preheat the oven to 275°F (135°C). Place the ribs on a baking sheet, and cook for 3 hours. Remove from the oven and let rest for 10 minutes before glazing. - Make the Tomato-Soy Glaze:
Combine the chopped tomatoes, garlic, ginger, soy sauce, brown sugar, rice vinegar, and chili oil in a saucepan over medium heat. Simmer for 20 minutes, stirring occasionally, until the sauce is thickened.
Transfer the mixture to a blender and blend until smooth. Alternatively, use an immersion blender directly in the saucepan. Return the blended glaze to the pan and stir in sesame oil. Simmer for another three to five minutes until thickened. - Glaze and Broil the Ribs:
Increase oven temperature to 450°F (230°C). Brush the ribs generously with the tomato-soy glaze. Cook for 10-15 minutes until the glaze is caramelized and slightly charred. - Make the Cornmeal Scallion Pancakes:
Whisk together the cornmeal, flour, baking powder, and salt. In another bowl, beat the egg, buttermilk, melted butter, and honey until combined. Mix the wet ingredients into the dry, then fold in scallions. Heat a lightly greased skillet over medium heat. Cook pancakes for two to three minutes per side until golden brown. - Assemble and Serve:
Stack the cornmeal scallion pancakes on a plate, top with glazed ribs, and drizzle with extra sauce. Garnish with toasted sesame seeds, scallions, and chili flakes for heat. Enjoy!
Notes
SUGGESTED RECIPE: Spicy Sesame Scallion Udon Noodles
If you choose to forgo the cornmeal scallion pancakes, pair these ribs with Spicy Sesame Scallion Udon Noodles for a bold, flavorful meal. The chewy udon noodles, coated in a rich sesame sauce with a kick of heat, complement the sweet and savory glaze of the ribs. The fresh scallions and sesame add brightness, making this a well-balanced and satisfying combination.
