Polynesian Spareribs Recipe
Sugar Cured Polynesian Spareribs
Submitted By: Taz

Ingredients:

¾ Cup Demerara Sugar
2 Tbs Kosher Salt
2 Racks (apx 4 pounds total) Pork Spareribs OR Baby-Back Ribs

GLAZE:
½ Cup Hoisin Sauce
¼ Cup Soy Sauce
¼ Cup Thai Sweet Chile Sauce
2-3 cloves Fresh Garlic - minced
2 inch piece Fresh Ginger – minced
2 Tbs Demerara Sugar
1 tsp Toasted Sesame Oil
½ tsp Freshly Ground Pepper

-GARNISH-
¼ Cup Toasted Sesame Seeds

Preparation:
  1. In a large zip-top bag, mix together the sugar and salt - Cut the rib racks into 2-3 pieces each and add to the bag and toss to thoroughly coat - Seal and place in the refrigerator for a minimum 2 hours (overnight for better results)
  2. Whisk together all of the ‘glaze’ ingredients until thoroughly combined - Cover and refrigerate until needed - Remove from refrigerator when you start your oven or smoker
  3. OVEN: Preheat oven to 225° F
  4. Arrange ribs on a rack set in a baking tray lined with aluminum foil - Add ½ Cup of water to the pan - Cover with foil and place in the center of the oven - Cook for 45 minutes 
  5. Remove the ribs from the oven - Uncover and give ribs a good brushing of the glaze all over - Re-cover and return to the oven and allow to cook for 45 minutes - Repeat basting and baking 3 times until ribs are tender (total time of 3 hours 45 minutes) - Uncover the ribs and continue to cook for an additional 45 minutes to an hour (brushing every 15 minutes) until a good, sticky. caramelized crust is formed, and ribs are fall off the bone tender (internal temp of 195°F)
  6. Remove from oven and sprinkle with the toasted sesame seeds - Loosely tent with foil and allow to rest for 10 minutes before serving
  1. SMOKER: Set up smoker with water tray and get your natural charcoal fire going allowing it to heat smoker to 225-250° F
  2. Add soaked cherry or hickory wood chips - Add the ribs to the smoker and allow to smoke at 225-250° F for 3 hours
  3. Brush ribs with glaze and continue to smoke for 2 hours (brushing with glaze every 15 minutes) until deep brown and glaze is ‘thick and sticky’ and internal temperature reaches 195°F
  4. Remove from the smoker and sprinkle with the toasted sesame seeds - Loosely tent with foil and allow to rest for 10 minutes before serving
Share by: