Ingredients
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2 lbs boneless pork spareribs
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2 teaspoons olive oil
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1/3 cup pineapple juice
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1/3 cup light soy sauce
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4 tablespoons hoisin sauce
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3 tablespoons dry white wine
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2 tablespoons creamy peanut butter
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1/8 cup packed brown sugar
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3 garlic cloves, minced
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3/4 teaspoon ground ginger
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1/4 teaspoon crushed red pepper flakes
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4 green onions, thinly sliced
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2 tablespoons rice wine vinegar
Instructions
- In a small bowl, whisk together oil, pineapple juice, light soy sauce, hoisin sauce, wine, vinegar, peanut butter, brown sugar, garlic, ginger, pepper and onions until well-blended.
- *If grilling, reserve about 1/2 of this mixture (BEFORE it touches raw meat!) for brushing meat while grilling OR double the marinade recipe for brushing during grilling*.
- Place spare ribs in a glass pan and coat with the sauce. Cover and refrigerate for 8 hours or up to 24 hours.
- Bake at 375 degrees Fahrenheit for about 45 minutes. Or grill for 10 to 15 minutes, turning ribs occasionally and brushing with the reserved marinade.