Baked Spare Ribs

Introduction

History

The tradition of cooking spare ribs dates back centuries and spans many cultures, each adding its unique twist to the dish. In the United States, baked spare ribs have roots in Southern cooking, where they are often associated with barbecue and soul food. The method of slow cooking meat seasoned with a rich blend of spices and sauces can be traced back to the early American settlers and African influences. Over time, the recipe has evolved, incorporating ingredients like soy sauce and cooking wine, reflecting the fusion of culinary traditions.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure your baked spare ribs are succulent and full of flavor, follow these tips:

- Marinate the ribs for at least 2 hours, or overnight if possible, to allow the flavors to penetrate deeply.

- Use a rack in your baking pan to allow fat to drip away from the ribs, resulting in a crispier exterior.

- Baste the ribs with the marinade frequently during baking to keep them moist and add extra flavor.

- Let the ribs rest for a few minutes after baking before slicing to allow the juices to redistribute.

Serving Suggestions

Serve the baked spare ribs with boiled rice to soak up the delicious sauce. A side of steamed vegetables, such as broccoli or bok choy, can add color and nutrition to the meal. For a refreshing contrast, consider a light cucumber salad dressed with vinegar and sesame oil.

Cooking Techniques

Baking the ribs on a rack allows fat to drip away, resulting in a healthier and crispier dish. Marinating the ribs not only flavors the meat but also tenderizes it, making it more succulent. Basting the ribs during cooking keeps them moist and adds layers of flavor.

Ingredient Substitutions

If you don't have cooking wine, you can substitute it with apple cider vinegar or chicken broth.

- For a gluten-free version, use tamari instead of soy sauce.

- Replace garlic with garlic powder if fresh garlic is not available.

Make Ahead Tips

Marinate the ribs a day in advance to save time and enhance the flavor. The marinated ribs can be stored in the refrigerator overnight, tightly covered.

Presentation Ideas

Arrange the sliced ribs on a platter garnished with green onions and sesame seeds for an attractive presentation. Serve the sauce in a separate bowl for dipping, or drizzle it over the ribs before serving.

Pairing Recommendations

Pair baked spare ribs with a light-bodied red wine, such as Pinot Noir, or a crisp beer, like a lager, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through, about 10-15 minutes. Avoid microwaving, as it can dry out the meat.

Nutrition Information

Calories per serving

Each serving of baked spare ribs contains approximately 300-400 calories, making it a relatively high-calorie dish. The exact calorie count can vary depending on the size of the serving and the specific ingredients used.

Carbohydrates

This recipe contains a moderate amount of carbohydrates, primarily from the brown sugar and soy sauce used in the marinade. Each serving of baked spare ribs contains approximately 10-15 grams of carbohydrates. The exact amount can vary depending on the specific brands of ingredients used.

Fats

Spare ribs are relatively high in fat, which contributes to their rich flavor and tender texture. The majority of the fat comes from the ribs themselves, with a small amount added by the marinade ingredients. Each serving contains approximately 20-30 grams of fat, with a mix of saturated and unsaturated fats.

Proteins

Protein is the star nutrient in this dish, with each serving of baked spare ribs providing a substantial amount of high-quality protein. The exact amount can vary, but on average, each serving contains about 20-25 grams of protein, making it an excellent choice for muscle repair and growth.

Vitamins and minerals

Baked spare ribs are a good source of several vitamins and minerals, including vitamin B12, zinc, and iron, which are important for energy metabolism, immune function, and oxygen transport in the body. The marinade ingredients also contribute small amounts of vitamins and minerals, such as vitamin C from the garlic and various B vitamins from the soy sauce.

Alergens

This recipe contains soy (soy sauce) and may contain gluten (depending on the brand of soy sauce and cooking wine used). Individuals with allergies or sensitivities to these ingredients should take caution or seek suitable substitutions.

Summary

Baked spare ribs are a flavorful, protein-rich dish that also provides a moderate amount of carbohydrates and a significant amount of fat. They offer a good source of essential vitamins and minerals but should be consumed in moderation due to their high calorie and fat content.

Summary

Baked Spare Ribs are a delicious, hearty dish that combines tender ribs with a flavorful marinade. With roots in various culinary traditions, this recipe offers a rich blend of tastes and textures. By following the tips and variations provided, you can customize the dish to suit your preferences. Serve with boiled rice and your choice of sides for a satisfying meal that's sure to impress.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Baked Spare Ribs. It was a warm summer day, and I was visiting my dear friend Martha who lived in the countryside. She had invited me over for a leisurely afternoon of chatting and baking, and I was beyond excited to spend some quality time with her.

As soon as I walked into her cozy kitchen, I was greeted by the most mouthwatering aroma of spices and meat wafting through the air. Martha had a mischievous twinkle in her eye as she handed me a glass of sweet tea and said, "I have a special treat for you today, my dear. I'm going to teach you how to make my famous Baked Spare Ribs."

I was thrilled at the prospect of learning a new recipe, especially one that came from Martha, who was known far and wide for her exceptional cooking skills. She had a knack for combining flavors and textures in ways that were simply magical, and I knew that whatever she was about to teach me would be nothing short of extraordinary.

Martha began by showing me the ingredients we would need for the dish - a rack of pork spare ribs, a blend of aromatic spices, a homemade barbecue sauce, and a touch of brown sugar for sweetness. As she carefully seasoned the ribs and lovingly brushed them with the rich, smoky sauce, I watched in awe at her deft hands and keen attention to detail.

But the most important part of Martha's recipe, she told me, was the slow and gentle baking process. She explained that the ribs needed to be cooked low and slow, allowing the flavors to meld together and the meat to become tender and juicy. "It's all about patience and love, my dear," she said with a warm smile.

As the ribs baked in the oven, filling the kitchen with the most tantalizing aromas, Martha regaled me with stories of how she had come to perfect this recipe over the years. She spoke of her travels to far-off lands, where she had sampled different variations of spare ribs and gleaned inspiration from local chefs and home cooks alike.

One particular memory that stood out was a visit to a small barbecue joint in the heart of Texas, where she had tasted the most succulent and flavorful spare ribs she had ever encountered. The owner, a grizzled old pitmaster named Hank, had taken Martha under his wing and taught her the secrets of his trade, passing down generations-old techniques and recipes that had been handed down through his family for decades.

Martha's eyes sparkled with nostalgia as she recounted the hours spent in Hank's smokehouse, watching the ribs slowly cook over a bed of smoldering hickory wood and basting them with a tangy sauce that had been simmering on the stove for hours. She had taken copious notes and asked a million questions, determined to replicate the magic of those ribs in her own kitchen.

And replicate them she did. Over the years, Martha had honed and refined the recipe, adding her own personal twist here and there to make it truly her own. She had shared it with friends and family, who had all marveled at the incredible flavors and textures that danced on their taste buds with each bite.

As Martha pulled the ribs out of the oven, their golden-brown glaze glistening in the soft light, she said, "Now comes the best part, my dear. We get to taste the fruits of our labor." She sliced the ribs into generous portions, the meat practically falling off the bone, and plated them with a side of coleslaw and cornbread.

I took my first bite, and I was transported to a place of culinary bliss. The ribs were tender and smoky, with a perfect balance of sweet and savory flavors that melded together in perfect harmony. I closed my eyes and savored every mouthful, feeling grateful for the opportunity to learn from a master like Martha.

And as I finished my meal, licking my fingers clean of every last bit of sauce, I knew that this recipe for Baked Spare Ribs would become a cherished part of my own culinary repertoire. It was a testament to the power of tradition, friendship, and the simple joy of sharing a meal with loved ones. And I knew that every time I made this dish, I would think of Martha and the special bond we shared through the magic of food.

Categories

| Guyanese Meat Dishes | Guyanese Recipes | Pork Spare Rib Recipes |

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