Spareribs – Glazed

Amount: 3 ribs
Time: 5 hours

Ingredients:

Ribs:

  • Spareribs 3 pieces 
  • Salt

Marinade:

  • Ketjap manis 6 tbsp
  • Soy sauce 1.5 tbsp
  • Ketchup 10 tbsp
  • Sambal 2 tbsp
  • Sriracha 1 tsp
  • Sugar 1 tbsp
  • Butter 1 tbsp
  • Shallots 2 pieces (onion optional)
  • Cloves of garlic 3 pieces
  • Chili flakes 1 tsp
  • Sweet chili sauce 2 tbsp
  • Apple cider vinegar 1 tbsp

Preparation:

Prepare the ribs:

  1. If you have ribs frozen in a large box, use some force to losen up the ribs. Throwing them on the floor with force (do outside) will usually detach them from each other.
  2. Make sure the ribs are defrosted, remove the membrane on the inside of the ribs. Use your fingers or a blunt knife to get under the membrane and use a paper towel to remove it completely.
  3. Add some salt on the top and the bottom of the ribs.

Prepare the marinade:

  1. Dice the shallots and garlic as fine as possible.
  2. Fry the shallots and garlic till translucent in some butter.
  3. Combine all the ingredients of the marinade together. If you would like to have a non or less spicy sauce, do not add the spicy ingredients!
  4. Heat till hot so everything combines well, then turn of the stove and let it cooldown slowly.

Make the ribs:

  1. Pre-heat the oven to 120 degrees Celcius.
  2. Glace both sides of the ribs with the marinade generously, dont forget the edges as well! Keep in mind the should be about 1/3 left over for the final glace!
  3. Place each glaced rib in some aluminium foil with the meatside downwards!
  4. Close up the aluminium foil completely so the rib is completely insulated in the foil.
  5. Place each package in a baking tray or casserole to prevent leaking all over the place.
  6. Place everything in the oven for 4-5 hours, you can check around the 3.5-4 hour mark if the ribs are tender. The time will depend on the thickness of the meat.
  7. Once the ribs are tender, flip the ribs in their package if possible, meatside up. At this point the ribs can be cooled down and stored in the fridge for later use. Max 1-2 days, do not freeze!
  8. Heat up the oven to 160 degrees Celcius.
  9. Glace the ribs with the left over marinade.
  10. Place the ribs back in the oven, but not covered this time! Extract after 10 min or if the glace is dried up. If the ribs and marinade came out of the fridge 20 min might be needed for the first cycle, or pre-heat the ribs before the glace!
  11. Redo steps 16 & 17 till you are out of marinade or desired glace amount is reached.
  12. Eat!