Sesame Soy Spareribs

Three-stage cooking turns these ribs from tough to fall-off-the-bone. A long simmer in the soy ginger garlic braise tenderizes the meat and pushes flavor deep into the pork, then a bake sets the glaze, and a final broil gets you that caramelized, sticky finish.

Dry white wine in the braising liquid might sound odd, but it cuts the salt of the soy and brings subtle acidity that balances the brown sugar. Ground ginger stands up to the long simmer without turning harsh, and sesame seeds cling to the sticky glaze once it reduces.

Baby back ribs work better than full spares if you want shorter cooking and more tender meat. Serve over steamed rice to catch every drop of the glossy sauce.

Kitchen Tips

• Skim fat off the braising liquid before basting, it prevents a greasy bake
• Don’t skip the broil, that’s where the sugars caramelize and the sesame seeds toast
• Watch the broiler closely; soy-sugar glaze goes from amber to burnt fast
• If grilling instead of baking, brush on sauce only the final 5 minutes to avoid scorching
• Leftover braising liquid, skimmed and reduced, makes a great stir-fry base

Variations

• Use tamari in place of soy sauce to keep it gluten-free
• Add a splash of rice vinegar or a squirt of sriracha for brightness or heat
• Swap sake or mirin for the white wine for a more traditional flavor profile