Best Overnight Pupu Spareribs Recipes

ALMOST-FAMOUS BARBECUE SPARERIBS

Steps:

• Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
• Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
• Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
• Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
• Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
• Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
• Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
• Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.

BABY PORK RIBS

Steps:

• Place ribs in a large shallow baking dish; set aside.
• Combine the garlic, ginger, chile paste, sugar, molasses, hoisin, soy, and jelly in a medium bowl. Pour mixture over ribs, stirring to coat. Cover with plastic wrap and let marinate, refrigerated, for at least 8 hours or up to overnight.
• Preheat oven to 375 degrees. Remove ribs from marinade, reserving marinade. Place ribs on a rack set over a foil-lined baking sheet. Bake, turning frequently and basting with reserved marinade, until the ribs are tender and well browned, about 45 minutes.
• Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

PUPU STYLE SPARERIBS

Steps:

• Cut spareribs into 1 1/2-inch pieces. In a large sauce pot, combine spareribs, garlic, ginger and salt. Add water to cover spareribs; bring to a boil, lower heat and simmer 1 1/2 to 2 hours or until spareribs are tender. Drain.
• Combine remaining ingredients and marinate spareribs in sauce overnight in the refrigerator.
• Place spareribs on rack of broiler pan and broil 3 inches from heat for 7 to 10 minutes, basting with remaining sauce. Turn and broil for 5 to 7 more minutes.

OVERNIGHT PUPU SPARERIBS

Steps:

• Cut spareribs into 1 1/2 inch pieces.
• Combine ribs, garlic, ginger, and salt in a large pot with lid.
• Add water to cover ribs, bring to a boil, lower heat to minimum, cover and simmer until ribs are tender (approx 1 to 1 1/2 hours).
• Drain.
• Mix the remaining ingredients and coat ribs well.
• Marinate overnight in the refrigerator.
• Broil ribs 3 inches from element for 7-10 minutes, basting with remaining sauce.
• Turn and broil for 5-7 more minutes.
• If preferred the barbeque can be used instead of the broiler.