2 racks Smithfield® Fresh Pork St. Louis Style Spareribs
1/4 cup brown sugar
1 tsp cinnamon
1 tbsp black pepper, cracked
1/4 cup fish sauce
2 tbsp oyster sauce
1 tbsp ginger, minced
1 small onion, minced
3 cloves garlic, minced
Mix together all ingredients except ribs to create a paste. Rub paste onto ribs; cover and refrigerate 2 to 3 hours.
Heat oven to 300oF. Wrap each rib rack at least 2 times with plastic wrap to create an airtight seal. Then wrap each at least 3 times in aluminum foil. Cook ribs for 2 to 3 hours until tender but not falling apart.
Unwrap ribs; carefully pour liquid into small saucepan. Heat over medium heat until reduced by 2/3 into a glaze. Brush glaze onto ribs.
Turn oven to broil; place ribs under broiler and cook until slightly charred.
To serve, garnish with Thai basil, cilantro, and a squeeze of lime.
Mix together all ingredients except ribs to create a paste. Rub paste onto ribs; cover and refrigerate 2 to 3 hours.
Heat oven to 300oF. Wrap each rib rack at least 2 times with plastic wrap to create an airtight seal. Then wrap each at least 3 times in aluminum foil. Cook ribs for 2 to 3 hours until tender but not falling apart.
Unwrap ribs; carefully pour liquid into small saucepan. Heat over medium heat until reduced by 2/3 into a glaze. Brush glaze onto ribs.
Turn oven to broil; place ribs under broiler and cook until slightly charred.
To serve, garnish with Thai basil, cilantro, and a squeeze of lime.
This is a rich and full-bodied red meant for equally challenging and bold dishes. With black currant, black tea and vanilla notes, this dark, rich wine complements dishes overflowing in protein and rich flavors such as hearty stews, ribs and sauces.