When cooked well, pork spare ribs are succulent, tender, and utterly irresistible. Tender meat yields effortlessly with each bite, a testament to the hours of slow cooking that have transformed the tough connective tissues into a delicacy. Specific to this dish, a perfectly balanced dry rub enhances the natural taste of the pork, and a tomato-soy glaze brings an intriguing fusion of flavors to complement the marinated pork.

The glaze orchestrates a harmonious balance between the succulent pork and the enchanting marriage of fresh tomatoes and savory soy. The pork, fall-off-the-bone tender, surrenders to the glaze, absorbing its flavors and leading you into a culinary adventure with each bite. The tender pork meat boasts a wonderful contrast of textures – a caramelized exterior that hints at smokiness, while the succulent interior yields effortlessly to the touch.

By marrying the smoky allure of American barbecue with the umami richness of soy-based Asian flavors, these Tomato-Soy Glazed Pork Spare Ribs creates a harmonious and global dining experience that will leave you wanting to explore more.

What are pork spare ribs?

Pork spare ribs are a beloved cut of meat that comes from the belly area of a pig. These ribs are known for their rich marbling and mouthwatering flavors. They consist of long, flat bones with meat in between, and they have a higher fat content compared to baby back ribs, which come from the upper part of the ribcage.

There are various ways to cook pork spare ribs, including grilling, smoking, baking, and braising. Slow cooking methods are preferred to allow the tough connective tissues to break down, resulting in tender and succulent meat.

This versatile cut of meat is utilized in various cuisines around the world. American barbecue culture, especially in the Southern United States, has popularized pork spare ribs as a barbecue staple. Ribs are typically dry rubbed and slow cooked over low heat in a grill or smoker. In Korean cuisine, pork spare ribs are commonly known as “Galbi”. The ribs are marinated in a sweet and savory soy-based sauce and ten grilled or broiled. Brazilian barbecue, known as “churrasco,” often features tender and juicy pork spare ribs as a mouthwatering delight. In Caribbean cooking, pork spare ribs are often seasoned with jerk seasoning and grilled.

From smoky American barbecue to savory Korean braises and spicy Caribbean jerk preparations, these succulent ribs have found their way into countless delectable dishes that tantalize taste buds across the globe. Regardless of your preferred cooking style and method, pork spare ribs are sure not to disappoint.

Tomato-Soy Glazed Pork Spare Ribs

5 from 1 vote

Course: MainsCuisine: Asian, American, FusionDifficulty: Medium

Servings

servings

Prep time

hours

Cooking time

hours

minutes

Total time

hours

minutes

Ingredients

Dry-Rubbed Spare Ribs
3 pounds 3 pork spare ribs
1/4 cup 1/4 brown sugar
2 tablespoons 2 paprika
1 tablespoon 1 chili powder
1 tablespoon 1 garlic powder
1 tablespoon 1 onion powder
1 tablespoon 1 cumin
1 tablespoon 1 salt
1 tablespoon 1 ground black pepper
Tomato-Soy Glaze
2 cups 2 tomato, freshly chopped
1/2 cup 1/2 soy sauce
1/4 cup 1/4 brown sugar
2 cloves 2 garlic, minced
1 teaspoon 1 ginger, freshly grated
1 talespoon 1 rice vinegar
1 tablespoon 1 chili oil
1 teaspoon 1 salt
1 teaspoon 1 ground black pepper

Equipment

Sauce panFind here
Mixing bowlsFind here
BlenderFind here

Directions

Dry-Rubbed Spare Ribs
In a medium-sized bowl, combine and mix all the dry ingredients – brown sugar, paprika, chili powder, garlic powder, onion powder, ground cumin, salt and ground black pepper.
Rinse and dry the spare ribs with paper towels. Generously apply the dry rub to all sides of the pork spare ribs. Rub it in with your hands, making sure to coat the meat evenly.
Cover the ribs tightly with plastic wrap, and refrigerate for at least 4 hours to allow the flavors to penetrate the meat.

For the best results, marinate overnight.
Allow the ribs to set out at room temperature for 30 minutes prior to cooking. Preheat your oven to 300°.
Wrap each rack of ribs individually in aluminum foil. Place the wrapped ribs on a baking sheet or in a roasting pan, and bake in the preheated oven for 3 hours.
Remove the ribs from the oven, and carefully open the foil packets. Drain any excess liquid. Turn the oven temperature up to its highest temperature setting – broil.
Generously coat the ribs on all sides with the Tomato-Soy Glaze. Return the the baking sheet, and broil for 5-10 minutes, until the glaze is caramelized and slightly charred.
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Tomato-Soy Glaze
In a small saucepan, combine the chopped tomatoes, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and chili oil.
Bring the glaze to a simmer, then reduce the heat to low. Let the glaze simmer for about 15-20 minutes, allowing it to thicken and the flavors to meld together.
Transfer the glaze mixture to a blender or using an immersion blender, pulse until the tomatoes are broken up and the consistency is smooth. Pour the glaze back into the sauce pan and let it cool away from the heat.
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