Islanders have recipes for ribs that are either sweet-sour, tomato based, or Japanese style. This is the perfect marriage of many ideas encountered over the years and is our favorite.
For the marinade:
- 1/2 c. apricot or pineapple jam
- 1/4c. Thai sweet chile sauce
- 1/2 c. soy sauce
- 1/3 c. cider vinegar
- 1/3 c. tahini
- 2 t. fresh grated ginger
- 2 cloves garlic minced
- 1 t. dry mustard
- 1 T. sugar
- 3 T. dry sherry
- 2 T. minced green onion
In a large bowl, whisk together ingredients.
For the ribs:
- 4 lbs. pork spare rib rack
- Hawaiian or kosher salt
- 1 onion sliced
- 1/2 lemon, thinly sliced
- 2 T. toasted sesame seeds for garnish
- 2 T. minced green onion for garnish
Cut rib rack into to or three pieces, so that it will fit in your largest pot. Place in pot, cover with water and add salt. Bring to a boil, simmering for 20 minutes. Drain, place in baking dish, pour marinade over. Marinate for 1-5 hours. Preheat oven to 350 degrees F, arrange onion and lemon over itbs, and bake for 3 hours, periodically basting. Garnish with tasted sesame seeds and green onions. You can also finish on the grill for a good glaze and grill marks.