Pork spareribs are marinated and basted in a sweet-spicy sauce—with layers of flavor including sesame, pepper, ginger, hoisin, and garlic—in this recipe from Napa Valley winemaker Christopher Vandendriessche.
- 2 racks (6 lb.) pork spareribs
- 1⁄2 cup hoisin sauce
- 1⁄3 cup cane vinegar
- 1⁄3 cup packed dark brown sugar
- 1⁄3 cup soy sauce
- 3 tbsp. sesame oil
- 10 cloves garlic, peeled
- 3 jalapeño peppers, chopped
- 1 medium red bell pepper, chopped
- 1 small white onion, chopped
- 1 (6"-piece) ginger, peeled and sliced
- 1 (28-oz.) can whole peeled tomatoes, drained
- 1 (6-oz.) can tomato paste
- Kosher salt, to taste
Place ribs in a 9" x 13" baking dish. Purée hoisin, vinegar, sugar, soy sauce, oil, garlic, jalapeños, peppers, onions, ginger, tomatoes, paste, and salt in a blender until smooth. Pour 4 cups sauce over ribs; cover with plastic wrap and refrigerate overnight. Reserve remaining sauce.
Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side (see Grilling 101). Simmer remaining sauce in a 2-qt. saucepan until reduced by a third, 8–10 minutes. Grill ribs and, using a brush, baste with reserved sauce, turning as needed until charred in spots and tender. If outside starts to burn before ribs are fully cooked, move ribs to cooler section of the grill until done. Rest ribs 20 minutes; slice into individual ribs.