Recipe: Trader Vic's Barbecued Spareribs

Trader Vic's Barbecued Spareribs (MAREN CARUSO / FROM THE BOOK "TRADER VIC'S TIKI PARTY")

8 servings

Ribs:

- 2 racks (about 4 pounds total) pork baby-back ribs

- ¾ cup granulated sugar

- 2 tablespoons salt

Glaze:

- ½ cup hoisin sauce

- ¼ cup soy sauce

- ¼ cup Thai-style sweet chili sauce

- 2 cloves garlic, minced

- 2 tablespoons minced fresh ginger

- 2 tablespoons granulated sugar

- 1 teaspoon toasted sesame oil

- ½ teaspoon freshly ground black pepper

- ¼ cup sesame seeds, toasted

1. To prepare ribs: In a sealable plastic bag, combine sugar and salt, shaking to mix. Cut the racks into halves or thirds to fit inside the bag. Add ribs to bag and toss to distribute sugar mixture evenly. Seal bag and refrigerate at least 2 hours and up to 4 hours.

2. To prepare glaze: Combine hoisin sauce, soy sauce, chili sauce, garlic, ginger, sugar, sesame oil and pepper in a bowl, whisking until smooth. Cover and refrigerate until ready to use.

3. Preheat oven to 300 degrees. Remove ribs from sugar mixture and pat with paper towels. Arrange on an aluminum foil-lined rimmed baking sheet and brush both sides with about ¾ cup barbecue glaze. Cover loosely with plastic wrap and let stand at room temperature 20 minutes.

4. Remove plastic and bake, basting with the pan juices every 30 minutes, until tender, 1 ½ to 2 hours. If pan gets too dry and juices begin to burn, add up to 1 cup water, scraping and stirring to dissolve caramelized juices. Remove from oven and let sit, covered with aluminum foil, until ready to grill.

5. Preheat a charcoal or gas grill to medium hot. Grill ribs, turning and brushing with barbecue glaze, about 25 minutes or until dark golden brown. Check often, as the sugar in the sauce can burn quickly. Transfer ribs to a cutting board and let rest 10 minutes.

6. To serve, sprinkle ribs with sesame seeds, cut racks into individual ribs and arrange on a platter. Serve hot, warm or at room temperature.

Make ahead strategy: Prepare the ribs and bake as directed up to 24 hours in advance. Let cool and store in refrigerator. Let come to room temperature before grilling.

Times Kitchen Note: Spareribs also work well in this recipe. Instead of grilling the ribs as in step 5, they can be placed on a rack set over a baking sheet. Broil about 6 inches from the heat a couple of minutes per side or until dark golden brown.

From Trader Vic's