Slow Roasted Succulent Ribs with Asian BBQ Sauce

Caroline Somers Starter Pack available here 

These delicious ribs cook low and slow in the oven, with a light glaze of my Asian BBQ Sauce. I don’t overdo it on the sauce because this pork has a unique depth of flavor. The Campo Grande Ribs from Iberico, Spain are so rich, that’s why they call them “The Wagyu of Pork”. I served with a large green salad with rice noodles, edamame, mango, snap peas and herbs, plus steamed asparagus. Delicious!

FOR ASIAN BBQ SAUCE  

• 1 cup sweet chili sauce

• ½ cup tamari (or soy sauce)

• ¼ cup Sriracha

• ¼ cup toasted sesame oil 

• 2 tablespoons lime juice

• 2 tablespoons grated fresh ginger

• 4 cloves garlic, minced

• 2 stalks lemongrass, cut into 3-inch piece and smashed

Combine all ingredients in a mason jar and stir to mix well.

FOR RIBS:

• 2 racks Campo Grande St. Louis Ribs (or Spare Ribs), from HerdandGrace.com

• Toasted sesame oil

• Sea Salt

• 1 recipe Asian BBQ Sauce (from SERVED, by Caroline Somers)

Preheat oven to 275 degrees, with racks placed in lower middle and upper middle of oven.

Place the ribs onto baking sheets. Remove the silver skin on the back sides of the ribs (if desired). Coat the ribs on both sides with sesame oil, and generously season with a good quality sea salt.

Place the ribs into the oven and slow roast for about 2 hours.  Remove each rack from the oven and brush the sauce onto both sides of the ribs, then return to the oven. Repeat again every 30 minutes until ribs are done to your liking.

The trimmed St. Loius Ribs (about 2 pounds per rack) will cook for about 2.5 hours total. The larger Spare Ribs (3-4 pounds per rack) will cook for about 3.5 hours. The meat will start retreating from the bone and will easily be cut or pulled off the bone. The longer you cook, the softer and more shredded the meat will become. Once they are cooked to your preference, lower the heat to warm and they will hold until you are ready to serve.