Sweet and Sour Raspberry Glazed Ribs
- 2 sides spareribs or your favorite ribs
Sweet and Sour Raspberry Glaze
- 2 tablespoons white sesame seeds
- 1/2 cup raspberry jam
- 1/2 cup wine vinegar
- 1/4 cup dark soy sauce
- 1/4 cup finely minced ginger
- 2 teaspoons chile sauce
- 1/4 cup minced green onion, green and white parts
- 1/2 teaspoon Chinese five-spice powder or cinnamon
- Remove the membrane from the underside of the ribs. Place the ribs in a rectangular dish or baking pan.
- To make the glaze, in an ungreased skillet over high heat toast the sesame seeds until golden. Transfer the seeds to a bowl and combine with the remaining glaze ingredients. Stir well. Coat the ribs evenly on both sides with the glaze. Reserve the extra glaze.
- Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate up to eight hours.
- To grill the ribs, if using a gas barbecue, preheat to medium (325 degrees F). If using charcoal or wood, prepare a fire. When the coals are ash-covered, push them to the outside of the grill.
- Place a pan of water in the bottom of the grill among the coals and cover the coals with the cooking grate.
- Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil and lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so that it remains at a medium temperature. Occasionally during cooking, baste the ribs with the reserved rub, stopping 15 minutes before removing the ribs from the grill.
- To serve, cut each side of the ribs in half, into three sections, or into individual ribs.
- Transfer to a heated serving platter or four heated dinner plates and serve at once.
Source: The Great Ribs Book by Hugh Carpenter and Teri Sandison