“Summer is wonderful for many reasons—cooking outdoors being one of them. The grill makes everything taste better, and these ribs are no exception. I let them sit a bit longer for an extra crispy exterior, it’s my very favorite part.“ —Claire Vredevoogd, Food Stylist
To thank Claire for her time, BurkleHagen has donated $100 to the Greater Cleveland Food Bank—we’d love you to do the same.
in the kitchen with Claire Vredevoogd
2 racks pork spare ribs
1/2 cup water
3 cups apple juice
1 lime, juiced
3 tbsp ginger, peeled + chopped
2 serrano peppers, sliced into thirds
4 star anise pods
2 tbsp vegetable oil
3 tbsp fresh ginger, grated
5 cloves garlic, finely chopped
1/4 cup apple cider vinegar
1/4 cup water
2 tbsp soy sauce
1 tbsp fish sauce
1/2 cup gochujang
1/4 cup ketchup
1/2 cup packed dark brown sugar
1/4 cup cilantro, roughly chopped
2 green onions, thinly sliced
4 lime wedges
Preheat oven to 350°. Cut ribs in half crosswise, season all over with kosher salt. Place ribs in large roasting pan or dutch oven with all remaining braising ingredients. Cover tightly with aluminum foil. Transfer pan to oven and braise, 1.5—2 hours until meat is fork tender. Transfer ribs to a rimmed baking sheet to cool.
While ribs are braising, heat vegetable oil in medium sauce pan over medium-low heat. Add ginger and garlic to pan and cook, stirring often for 3 minutes. Add remaining bbq sauce ingredients and stir to combine. Increase heat to medium and bring sauce to a simmer. Cook 5—10 minutes, stirring often until thickened.
Prepare grill for medium-high heat. Add 1/4 cup braising liquid to sauce and stir to combine. Transfer ribs to grill, meaty side down. Cook 1—2 minutes until they begin to char. Turn ribs over and brush with sauce. Continue turning ribs two or three more times and brushing with sauce, until sauce begins to caramelize and becomes lightly charred. Transfer to platter and top with cilantro and green onions. serve with lime wedges.
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