Asian Spareribs

Servers approximately:  5-6 people
Chef Ginzu Difficulty Level (1 blade = easy; 5 blades = very difficult): 1 blades








  • 2 lbs Country Style boneless spare ribs (or you can use a rack of spare ribs on the bone)
  • Honey
  • 1 tblsp vegetable oil

Marinade Ingredients

  • 2/3 cup light Soy Sauce (note: this is not low sodium soy sauce but a specific type of soy sauce called light soy sauce)
  • 2/3 cup dark Soy Sauce
  • ¾ cup Sesame Paste
  • ¾ cup Ground Bean Paste
  • 2 1/3 Cup Sugar
  • 1/2 tsp Salt
  • 6 tblsp minced garlic
  • Approx. 20-30 drops Red Food coloring
  •  1/4 cup Chef Ginzu Chicken Stock


  1. Mix all marinade ingredients together except the garlic in a bowl. Whisk well. NOTE: The sesame paste might not fully mix in. You can put into a food processor to better mix but it’s ok to have some chunks
  2. In a medium size sauce pan, Lightly sauté 1/2 of the minced garlic in the vegetable oil on low just until you can start to smell it
  3. Pour the sauce into the pan and heat and continue to whisk the ingredients until mixed thoroughly together and marinade is just slightly hot
  4. Add the rest of the raw garlic to the marinade
  5. Set aside marinade
  6. Cut boneless ribs the long way into approximately thirds. This all depends on the size of the meat you are working with but you want them to look about the size of the boneless ribs you would get in a restaurant
  7. Line the ribs into a deep dish and pour marinade over them. Pour enough of the sauce over the ribs to just cover them
  8. Poke the meat through with a fork to help tenderize them and allow the marinade to better get into the meat
  9. Cover with saran wrap then let marinade at least 1 hour (overnight in the fridge is the best but if you are short on time, 1-2 hours should do the trick
  10. Grill the ribs for best result (can also cook them in the oven at 350 for about 45 minutes until nice and brown)
  11. Brush with honey and serve

NOTE: You can use pork spareribs on the bone as well and make them the exact same way. Definitely a Chef Ginzu favorite!

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