Thursday, 27 August 2009

Tyler's Chinese Spareribs #5 with Teriyaki Glaze

Let's talk about reducing here for a moment, shall we? No, I am not talking about reducing your waistline or, good heavens!, mine. I am talking about reducing sauces and such. Yes, that great technique for amplifying flavour and creating gorgeous, rich consistency. My problem is... when am I done? Recipes say to reduce to a cup, or half a cup, or what-have-you, but how do you discern that from your position of hovering over the pot and yelling at it to hurry up?
I think that specific sauce reducing pots should be designed. Maybe with one slanted side like the Oxo measuring cups and graded so that you can read from the side or the top. Genius? I think so. Please don't forget about me if you take this idea and run with it. Or at least send me the prototypes.
Ok, on to my dish.
This week for Tyler Florence Fridays, I made his Chinese Spareribs #5 with Teriyaki Glaze. I am on an Asian roll now after my Cook the Books dish, forgive me. These ribs are savoury, salty, sweet and sticky. And, because I got ahead of myself and reduced the sauce to 3/4 of a cup instead of 1.5 cups.. very intense! They were great with some Asian slaw and steamed rice. Yum!

Chinese Spareribs #5 with Teriyaki Glaze
Tyler Florence, Food Network, Real Kitchen

2 racks pork spareribs, 4 pounds each, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro leaves and green onion, for garnish

Teriyaki Glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chile
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife

Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
(I garnished with sesame seeds and chopped chives, my cilantro has long since bolted)

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