Coriander Spareribs
Pork spareribs marinated overnight in a coriander, garlic, lemon, and chili paste, then baked until caramelized and falling off the bone. Feeds a crowd with just 8 ingredients.
YIELD
12 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThese ribs practically make themselves. Mix up a punchy paste of ground coriander, garlic, lemon juice, sugar, and dried red chilies, rub it all over the ribs, and let them sit overnight.
The next day, they go into the oven covered. Low and slow does the heavy lifting, turning the meat tender and juicy. Then the lid comes off for the final stretch, and that sugar-and-spice paste caramelizes into a sticky, bronzed glaze.
Eight ingredients. One pan. Enough ribs for twelve people. This is the recipe you break out when the whole crew is coming over.
Pro Tips
- Marinate overnight if you can. Four hours works, but a full night in the fridge lets the coriander and garlic really sink into the meat.
- Cut the ribs apart between the bones before marinating so every piece gets coated evenly.
- Stir the ribs a few times during the uncovered baking phase so all sides get a chance to brown and caramelize.
Ingredients
Directions
Trim excess fat off ribs.
Cut ribs apart between bones. In a 14×17 inch pan, mix together sugar, garlic, lemon juice, coriander, chilies, salt, and water to make a paste.
Add ribs, stirring gently to coat with seasoning paste.
Cover and chill at least 4 hours or up to overnight.
Bake, covered, in a 400℉ (200℃). oven until meat is almost tender when pierced, about 1 hour.
Uncover and continue baking, stirring occasionally, until well browned, about 30 minutes.
Lift out of pan and serve hot.
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