This summer, feed your friends and family with this delicious crowd-pleasing BBQ dish! Make this summer the opportunity for everyone to get together and become one. Something tastier and more delightful than the food itself is the harmony of the company that you enjoy it with it. As you prepare this dish to share with others, don’t just follow our recipe, but follow the deeper meaning behind it – a recipe for oneness. See? Wisdom’s webzine can incorporate wisdom even into a piece of pork. Enjoy!
Servings: 30 persons
Pork spare ribs St. Louis Style: 10-12 pounds
Oil: as needed
Onions: 3-4 large roughly chopped
Carrots: 1-2 large roughly chopped
Celery: 1-2 large roughly chopped
Daikon radish: ½ lb. roughly chopped
Fresh ginger: 2 oz. roughly chopped
Garlic: 10-15 cloves roughly chopped
Dried shitake mushrooms: ½ oz. rehydrated and roughly chopped
Pineapple: 3 oz. roughly chopped
Bay Leaf: 1 ea.
Mirin or sake: 1 cup
Dark soy sauce: 3 cups
Fish sauce: 2 Tbspn.
Soy bean paste: 4 Tbspn.
Store-bought BBQ sauce: 2 cups (plus 4 cups for final saucing)
Water: as needed
Sesame seeds: 1 Tbspn.
Green onions: 2 stalks sliced.
Directions:
- Preheat the oven to 275 degrees F.
- Meanwhile, heat up a large hotel pan on the stove top with the oil (enough to sauté the aromatics). Add the onions, carrots, celery, radish, ginger, garlic, mushrooms, pineapple, and bay leaf. Sweat the ingredients to bring out the flavor (about 5-7 minutes).
- Place the spare ribs (bone-side down) on top of the aromatics. (Depending on the size of your hotel pan, you might have to divide it to fit into 2 hotel pans).
- Combine the mirin or sake, soy sauce, fish sauce, soy bean paste, and the 2 cups of BBQ sauce into the hotel pan with the pork.
- Adjust the amount of liquid in the hotel pan to braise the pork. The liquid should submerge about ¾ of the meat. Add water to make this adjustment.
- Cover the hotel pan with aluminum foil and place in the oven at 275 degrees F.
- Slow-cook for about 2-3 hours, or until the meat becomes fork tender.
- After the ribs have been fully braised, remove the meat from the hotel pan onto a sheet pan. Then sauce the top of the ribs with the rest of the BBQ sauce – adjust the amount of sauce according to your preference.
- Finish the meat on the grill and cook until the sauce is heated and slightly charred. You can do this step in the oven by broiling at 400 degrees F and likewise, until the sauce is heated and slightly charred.
- Optional: meanwhile, remove all aromatics from the braising liquid (hotel pan). Heat the remaining liquid on the stove top until reduced by half.
- Serve this braising liquid with the finished meat. Garnish with the sesame seeds and green onions.
- Enjoy! With everyone!
