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Author Notes: Even though grilling season is over, this is two easy and succulent ways to get a fix for those barbecue cravings. —NaturalVrouw
Spicy Ginger Lime
- 2 tablespoons Ground Ginger
- 1-2 teaspoons Cayenne Pepper
- 1 tablespoon Sea Salt
- 2 Whole Limes (The zest of both-set one aside for serving)
- 2 pounds Pork Spare Ribs (750-1000 grams)
- 1 tablespoon Garlic Powder
- 1 tablespoon Ground Ginger
- 2-3 tablespoons Hoisin Sauce
- 2 teaspoons Sesame Oil
- 1 tablespoon Sesame Seeds
- 2 tablespoons Agave Nectar
- 2 pounds Pork Spare Ribs
- For the Spicy Ginger Lime Ribs: Whisk together the juice of one lime, the ground ginger, cayenne pepper and sea sea salt in a dish large to hold the two pounds ribs, cut individually. Add the ribs to this mixture and coat them evenly then allow them to marinate for 15 to 30 minutes. Place the ribs on an oven safe pan elevating then on a wire rack.
- Place in a 400 degree oven for 30-40 minutes or until a slightly crisp skin begins to develop.Then cut them down to 365 degrees for another 30-45 to four minutes until they’re tender. It’s really going to depend on how large your ribs are and what ratio of fat content they have. If you’re making this for some special occasion you should plan for about two hours of oven time. Place the ribs on a platter. Serve & garnishing with wedges of lime.
- For the Hoisin Glazed ribs: Sprinkle and toss two (separate) pounds of ribs with the garlic and ginger powder. Place the ribs on an oven safe pan elevating them on a wire rack. Place 400 degree oven for 340 minutes or until a slightly crisp skin begins to develop.Then cut them down to 365 degrees for another 30-45 to four minutes.
- While the ribs are cooking whisk together the hoisin sauce, sesame oil, and agave nectar in a bowl larger enough to toss the ribs in. Once the ribs are tender add them to the hoisin glazed making sure to coat the ribs evenly. Neatly arrange the ribs on a serving platter finally sprinkling them with the sesame seeds.
- This recipe was entered in the contest for Your Best Weeknight Roast