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Smoked Spareribs

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

Smoking Mixture:
6 ounces loose black tea leaves
1/4 cup brown sugar
2 tablespoons crushed fennel seeds
1 tablespoon ground ginger
1 tablespoon whole cloves, crushed
1 tablespoon black pepper, coarsely crushed

12 pounds pork spareribs, rack or country style
1 1/2 cups Kikkoman Less Sodium Soy Sauce
1 1/2 cups Kikkoman Hoisin Sauce
1 1/2 cups honey
1/4 cup brown sugar, firmly packed
1/4 cup rice wine
1/4 cup ketchup
4 teaspoons garlic, minced
8 teaspoons ginger, minced
1/2 teaspoon cayenne pepper

directions

To make Smoking Mixture: In medium bowl, combine all ingredients.

To make Spareribs: Cut ribs into 2 to 3 bone pieces and place in hotel pan. In large bowl, whisk together remaining ingredients. Toss 3 1/2 cups with spareribs (reserve remaining marinade for basting); refrigerate 2 to 12 hours.

Line 2-inch-deep hotel pan with aluminum foil; spread smoking mixture evenly across the bottom. Place rack in hotel pan. Drain ribs from marinade and place meat side up on rack over smoking mixture; cover hotel pan tightly with foil. Smoke in 350°F oven for 30 minutes. Uncover, baste ribs with reserved marinade and roast for 40 minutes. Baste ribs again and roast 5 minutes longer or until tender.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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