Super Good Spareribs

These spareribs use a two-step method that guarantees tender meat with a glossy, sticky glaze. First, the ribs steam in a covered roaster with water until the meat is falling-off-the-bone tender. Then a sweet brown sugar and soy sauce glaze goes on for the final 20 minutes of uncovered baking.

The sauce is dead simple: brown sugar, soy sauce, garlic powder, water, and cornstarch. Boil it until it thickens and you’ve got a sweet-salty glaze with a glossy sheen that clings to each rib. The cornstarch is what gives it that lacquered, restaurant-style finish.

Basting often during that last 20 minutes builds up layers of caramelized sauce. Each coat dries slightly, creating a sticky bark that’s sweet, salty, and slightly charred at the edges.

Pro Tips

• Keep the roaster covered tightly for the first hour. The steam is what makes the meat tender; without it the ribs dry out.
• Baste every 5 minutes during the uncovered glaze phase. More layers equals more flavor.
• If the sauce gets too thick in the pan, thin it with a splash of water. It should coat a spoon but still flow.
• Let the ribs rest for 5 minutes before cutting. The juices settle and the glaze sets.

Variations

• Add a tablespoon of rice vinegar and a teaspoon of ginger to the sauce for an Asian-inspired twist.
• Swap brown sugar for honey for a slightly different sweetness.
• Finish under the broiler for the last 2 minutes for extra char on the glaze.