Centre-cut ribs, sometimes labelled pork Chinese spareribs, are perfect for appetizers because they are easy to pick up and eat in two bites.
- 3 lbs pork back or side spare ribs , centre cut (about 3 inches/8 cm long)
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 3 tablespoons each liquid honey and cider vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon hot pepper sauce
- 3 cloves garlic , minced
Trim excess fat from ribs; cut into single ribs and place in large pot. Cover with cold water; bring just to boil. Skim off foam. Reduce heat, cover and simmer for about 40 minutes or until fork-tender; drain well.
In large resealable freezer bag or bowl, combine ketchup, soy sauce, honey, vinegar, sesame oil, hot pepper sauce and garlic; add ribs. Seal and marinate in refrigerator for 4 hours. (Make-ahead: Freeze for up to 3 weeks; thaw in refrigerator.)
Reserving sauce, place ribs on rack on foil-lined rimmed baking sheet. Broil for 5 minutes; brush with half of the sauce. Turn and brush with remaining sauce; broil for 5 minutes or until starting to brown.
Makes 40 pieces.
Nutritional facts Per Piece: about
- Sodium 157 mg
- Protein 3 g
- Calories 49.0
- Total fat 3 g
- Cholesterol 15 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
- Iron 2.0
- Calcium 1.0
- Vitamin C 2.0