chinese-style spareribs

I must admit I’ve learned so much from watching the Food Network. It’s like attending a cooking school without even leaving the house. One show I like is Food 911 with Tyler Florence. A viewer comes to him for help with regards a cooking dilemma and Tyler goes to the viewer’s home and demos the correct cooking technique. It’s a big help for me to be able to watch the actual demo aside from just following a recipe, the cooking tips alone are worth it. I got the recipe and cooking technique for these delicious chinese spareribs from his show aired just the other day. Chinese or barbecue spareribs are best very tender with the meat falling off the bone. Slow-roasting in a lower temperature setting of about 275 to 300 degrees for about 3 hours makes the the most tender and juiciest ribs. Not a dry part at all. The rub is a simple mixture of five-spice powder, salt and pepper. But the secret is the very flavorful teriyaki sauce which is a combination of smashed garlic and ginger, hoisin sauce, soy sauce, brown sugar, catsup and chopped chili or jalapeno, simmered on low heat until reduced and thickened. This sauce is then basted on the meat about 30 minutes before cooking time is over and the meat is starting to pull off the bone. Mouthwatering and finger-licking good...thanks again Tyler!!