The recipe was inspired by a delightful Spanish Tapas meal we had in Japan years ago. The chef cooked those flavorful and beautifully-charred ribs over a barbeque grill. I tried using a home oven instead and was able to achieve the same results.
- 11/2 pounds 750g spareribs, cut to the bite size 猪肋排，切成小块
- ¼ cup (30g) all-purpose flour
- ½ cup (120ml) Sherry cooking wine or Mirin (sweet Japanese cooking wine)
- 1 tablespoon tomato paste (concentrate)
- 1 tablespoon light soy sauce生抽
- 1 tablespoon brown sugar
- 1/3 teaspoon sea salt
- Tabasco sauce, optional
- Cut the pork ribs into small bite size. Preheat over to 380F° (190C°). Line a baking tray with double layers of aluminium foil – this helps cleaning work much easier!
- Place the ribs in a large plastic bag with the flour and shake well.
- Combine the cooking wine, tomato paste, soy sauce, brown sugar and salt in a bowl. Place the ribs in the sauce. Mix well to ensure the ribs are evenly coated. Place the ribs on the tray and grill for about 30 minutes. Save any leftover sauce in the bowl.
- If you wish your ribs softer, you can cook it in a longer time for a total of 60 minutes or so. But you need to cover the ribs with aluminium foil so the ribs will not dry out because of the extended cooking time in the oven.
- (Remove the aluminium foil), turn up the oven to 420F° (210C°). Cook for another 15 minutes till ribs are nicely charred. During the time, brush the ribs from time to time with any leftover sauce.
- Serve with Tabasco sauce for a spicy kick.