By Nigella Lawson
- Total Time
- 1 hour 30 minutes
- Rating
- 4(147)
- Notes
- Read community notes
Featured in: AT MY TABLE; Inspired by the Chinese, And Reshaped at Home
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Ingredients
Yield:4 servings
- 16pork spareribs
- Finely grated zest and juice of 1 lime
- 3tablespoons soy sauce
- 3green Thai chilies or other small hot chilies, roughly chopped
- 12-inch piece of ginger, peeled and thinly sliced
- 2tablespoons peanut oil
- 4tablespoons molasses
- 2star anise
- 1cinnamon stick, broken into shards
- 1onion, peeled and cut into eighths
- ½cup canned pineapple juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1383 calories; 108 grams fat; 34 grams saturated fat; 1 gram trans fat; 40 grams monounsaturated fat; 19 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 69 grams protein; 1501 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place ribs in a large plastic bag and set aside. In a bowl, combine lime zest and juice, soy sauce, chilies, ginger, oil and 2 tablespoons molasses. Add star anise, cinnamon, onion and pineapple juice, and stir to mix well. Add contents of bowl to bag, seal bag well, and refrigerate overnight.
Step
2
Heat oven to 400 degrees. Remove ribs from refrigerator, and pour contents of bag, including marinade, into a roasting pan. Allow ribs to come to room temperature. Cover pan tightly with foil, place in oven, and bake for 1 hour, turning ribs once halfway through cooking. Remove pan from oven (leave oven on), discard foil, and carefully spoon only the liquid from pan into a saucepan. Return pan to oven, and continue to bake ribs uncovered.
Step
3
Add remaining 2 tablespoons molasses to saucepan, and place over medium heat. Cook until mixture is foamy and syrupy, about 10 minutes.
Step
4
Remove ribs from oven, and pour sauce over them, turning ribs until they are well coated. Transfer to a large platter, and serve.
Ratings
4
out of 5
147
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Cooking Notes
Carey
This is not how you achieve good ribs regardless of what marinade and sauce you use. The temp is way too high and the cooking time way too short. I would suggest 225 degrees for 3-4 hours with a final browning on a grill to develop a nice finish (or 450 in an oven).
Eric Ligon
I found the sauce too sweet for my taste. I added three tablespoons of cider vinegar to the pan liquid when I reduced the glaze. The result had a slight bit more bit but as still sweet and sticky. Also, I found the cooking time and temp perhaps to high and too short. The ribs were not tender and moist but somewhat dry. Next time I'll lower the temp and cook longer to the meat is more tender.
Rob
I took your suggestion and found that the ribs ended up almost too tender; i.e. the rack fell apart as I was picking it up out of the pan. Then I remembered pineapple juice is an effective meat tenderizer -- with the overnight marinade, the temperature and time in the recipe would likely work just fine. I'm going to try it as written next time.
Jg
Sauce took longer to cook down but delicious dish. Cider easily subs for pineapple juice
Tom Jr
Overly fussy recipe for mediocre ribs
Polly M.
Followed the recipe as written and it was perfect. This is a new family favorite.
Serena Dubach
Cider vinegar for pineapple juice. Cook ribs much lower temp, and longer. Too much molasses?
Peggy
The ribs wete too dry. Temp way to high and a strange gritty taste. Not sure what that was all about. Sauce was watery took forever to reduce. Deleting from my recipes
Carey
This is not how you achieve good ribs regardless of what marinade and sauce you use. The temp is way too high and the cooking time way too short. I would suggest 225 degrees for 3-4 hours with a final browning on a grill to develop a nice finish (or 450 in an oven).
Rob
I took your suggestion and found that the ribs ended up almost too tender; i.e. the rack fell apart as I was picking it up out of the pan. Then I remembered pineapple juice is an effective meat tenderizer -- with the overnight marinade, the temperature and time in the recipe would likely work just fine. I'm going to try it as written next time.
Jg
Sauce took longer to cook down but delicious dish. Cider easily subs for pineapple juice
MamaJohn
Loved 'em! I try to keep the kitchen cool in the summer, so I baked the ribs and prepared the sauce in the morning and had my husband finish the ribs on the grill just before we ate.
jkn
This was very good; I served with steamed jasmine rice and Spicy Stir-fried Cabbage (from the "T-Cooking" archives) and it was truly a delicious meal. Next time I will siphon off some of the pork fat before re-coating the ribs with cooked down sauce.
Eric Ligon
I found the sauce too sweet for my taste. I added three tablespoons of cider vinegar to the pan liquid when I reduced the glaze. The result had a slight bit more bit but as still sweet and sticky. Also, I found the cooking time and temp perhaps to high and too short. The ribs were not tender and moist but somewhat dry. Next time I'll lower the temp and cook longer to the meat is more tender.
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