I can’t resist bite-sized pieces of sticky ginger-glazed pork spareribs. They’re finger-licking good and so easy to make with JADE Mekong Ginger Sauce.
Marinate narrow strips of ribs in the sweet spicy gingery sauce, then bake. Finish with a final coat of more ginger sauce for a shiny glaze. Cut the ribs between the bones and serve as an appetizer. Guests will love them.
Mekong Ginger Sparerib Nibbles
Ask the meat man to saw across the spareribs to make long narrow strips 1- to 2-inches long. Asian supermarkets often sell the ribs pre-cut.
2 pounds pork spareribs, sawed across the bone in 1- to 2-inch pieces
3/4 cup JADE Mekong Ginger Sauce, or as needed
1. Trim excess surface fat off ribs, if needed. Rinse ribs to remove any bone chips and pat dry. Place ribs and 1/2 cup of the JADE Mekong Ginger Sauce in 1 gallon heavy duty plastic bag with zipper lock. Turn ribs to coat with sauce. Chill, turning bag occasionally, at least 1 hour or up to the next day.
2. Preheat oven to 300° F. Set a wire cake rack or broiler rack set over a foil-lined 10-by 15-inch or larger shallow baking or broiler pan. Lightly coat rack with nonstick spray. Lift out the ribs and place slightly apart on rack. Drizzle any remaining marinade in bag over ribs or discard.
3. Bake until the ribs are tender when pierced, about 1 1/2 hours. Increase oven temperature to 400°F. Remove the ribs from oven and brush generously with about 1/4 cup JADE Mekong Ginger Sauce. Return ribs to oven and bake until glaze is bubbly, about 5 minutes.
4. Remove ribs from oven and let rest about 5 minutes. Cut between bones and serve.
