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2 lb. (900 g) pork spareribs, each rack cut in half
2 green onions, cut into 1-inch lengths
1 piece gingerroot (1 inch), smashed
1/4 cup Chinese Shao Hsing rice cooking wine, divided
1/2 cup Bull's-Eye Bold Original Barbecue Sauce
2 Tbsp. brown sugar
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. unseasoned rice vinegar
2 tsp. Sriracha sauce (hot chili sauce)
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How do I make it ?
Place ribs in stock pot. Add enough water to cover ribs. Bring to boil; skim foam from surface. Add onions, ginger and 2 Tbsp. rice wine; cover. Simmer on medium-low heat 1 hour. Remove from heat; let stand 15 min.
Transfer ribs to large shallow dish; discard cooking liquid. Mix next 5 ingredients and remaining rice wine; pour over ribs. Refrigerate 8 hours to marinate, turning occasionally.
Heat greased barbecue to medium heat. Remove ribs from marinade, reserving marinade. Grill ribs 20 min., turning occasionally. Brush with reserved marinade; grill 10 min. or until golden brown, turning occasionally.
Kraft Kitchen Tips!
Use Your Oven
Marinate boiled ribs as directed. Remove from marinade; reserve marinade. Place ribs in single layer in shallow foil-lined pan sprayed with cooking spray. Bake in 350ºF oven 30 min. Brush with reserved marinade; bake 15 to 20 min. or until golden brown.
Ribs can be marinated overnight before grilling as directed.
Calories From Fat
% Daily Value
Fat 23 g
Saturated fat 9 g
Cholesterol 90 mg
Sodium 600 mg
Carbohydrate 19 g
Fibre 1 g
Sugars 15 g
Protein 26 g
5 servings, 1/5 recipe (132 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.