Asian Sticky Ribs with Rice
You don’t have to fire up the grill or spend hours simmering barbecue sauce to enjoy the great flavor of barbecued pork spareribs when you use an indoor grill pan and one of our delicious prepared grilling sauces.
- 2 lb. (1 kg) pork spareribs, cut in half crosswise by your butcher
- 1 jar (9.5 oz./269 g) Kobe BBQ Japanese grilling sauce
- 2 cups (14 oz./440 g) sushi rice
- 1/3 cup (1 oz./10 g) sliced green onions, white and light green portions
- 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
- 3 Tbs. rice vinegar
- 3 tsp. sugar
- Sesame seeds for garnish (optional)
In a large sealable plastic bag, combine the spareribs and half of the grilling sauce. Turn the bag to coat the spareribs thoroughly and refrigerate for at least 4 hours and up to 1 day.
Preheat an oven to 250°F (120°C).
Remove the ribs from the bag and discard the marinade. Place the ribs, bone side down, on a large sheet of heavy-duty aluminum foil. Wrap the ribs in the foil and seal the packet tightly. Place the ribs on a baking sheet and bake until the meat is very tender, 2 1/2 to 3 hours.
While the ribs are baking, using a rice cooker, prepare the rice according to the manufacturer’s instructions. When the rice is done, fold in the green onions and cilantro. In a small bowl, stir together the rice vinegar and sugar until the sugar is dissolved. Pour the vinegar mixture over the rice and stir to combine. Set aside and keep warm.
When the ribs have finished baking, generously oil a grill pan. Place the pan on the stove over high heat, watching carefully for flare-ups if using a gas stove. When the pan is hot, add the ribs to the pan, meaty side down, and sear until the ribs are nicely marked with grill marks, 1 to 2 minutes.
Transfer the ribs to a platter, baste with some of the remaining grilling sauce and garnish with sesame seeds. Serve immediately with the rice and any remaining grilling sauce alongside. Serves 4 to 6.
Williams-Sonoma Test Kitchen