Good Food Done Smarter.
About the Recipe
If you're craving a meal that feels like a warm hug on a plate, this Asian-Spiced Spare Ribs with Buttery Red-Skinned Mashed Potatoes is the perfect choice. It's hearty, homey, and packed with bold flavors that bring a sense of comfort to every bite. The tender, slow-baked ribs are marinated in a savory-sweet glaze infused with Asian spices, delivering a rich, sticky coating that pairs beautifully with the creamy, skin-on mashed potatoes. This dish strikes the perfect balance between indulgence and familiarity, making it ideal for family dinners, casual gatherings, or simply treating yourself to a cozy culinary escape.
Ingredients
For the Spare Ribs:
2 lbs spare ribs
1/4 cup soy sauce (enough to coat the ribs lightly and provide a savory depth)
3 tbsp honey (adds sweetness and creates a sticky glaze)
1/3 cup BBQ sauce (enhances the smoky, rich flavor profile)
Italian seasoning (to taste)
Ground ginger (to taste; provides a warm, earthy spice)
Five-spice powder (to taste; adds complexity with notes of star anise, cinnamon, and clove)
Small dash of garam masala (adds subtle warmth and depth)
2 cloves garlic, minced
1 small onion
Handful of fresh parsley
White pepper (to taste; offers a milder spice kick)
Black pepper (to taste; adds a touch of boldness)
2 tbsp sugar (important for balancing and caramelizing the glaze)
For the Mashed Potatoes:
1.5 lbs red-skinned potatoes
Butter (to taste, for a rich and creamy texture)
Salt and pepper (to taste, for seasoning)
Ingredient Highlights:
Soy Sauce: Acts as the base for the ribs’ flavor, offering a savory umami punch. It enhances the richness of the meat and complements the sweetness of the honey and sugar, balancing the dish with a salty depth.
Ginger: Adds warmth and brightness to the flavor profile, cutting through the richness of the meat and rounding out the dish with its earthy and slightly spicy notes.
Sugar: The 2 tablespoons added at the end help to balance the savory, tangy, and spicy elements of the glaze. As the sugar caramelizes, it creates a glossy, sticky coating on the ribs, elevating both the flavor and presentation.
Preparation
Equipment Needed:
For the Spare Ribs:
Large mixing bowl
Baking dish or roasting pan
Aluminum foil
Spoon or spatula for mixing
For the Mashed Potatoes:
Large pot
Colander
Hand mixer (or stand mixer with paddle attachment)
Cutting board and knife
Instructions:
Preparing the Spare Ribs:
Season the Meat: Place the spare ribs in a large mixing bowl. Sprinkle with Italian seasoning, ground ginger, five-spice powder, white pepper, black pepper, and a small dash of garam masala. Toss the ribs to coat evenly with the seasonings.
Marinate: Add the soy sauce, BBQ sauce, minced garlic, onion, and parsley to the bowl. Mix thoroughly, ensuring each piece of meat is coated on all sides. Lastly, sprinkle in the sugar and gently combine to evenly distribute. Cover the bowl and marinate the ribs in the refrigerator for at least 2 hours (overnight for best results).
Bake the Ribs: Preheat the oven to 300°F (150°C). Place the ribs in a baking dish or roasting pan, ensuring they are laid flat. Add a mixture of BBQ sauce and water to the pan, just enough to cover the bottom and allow the ribs to soak in the moisture as they bake. Cover the pan tightly with aluminum foil.
Cook Slowly: Bake the ribs on low heat for about an hour (oven times may vary), allowing the flavors to meld and the meat to become tender. In the last 10 minutes of baking, remove the foil to let the top brown and caramelize.
Finish and Garnish: Once done, remove the ribs from the oven.
Preparing the Mashed Potatoes:
Prepare the Potatoes: Thoroughly wash the red-skinned potatoes to remove any dirt. Red-skinned potatoes have thin, delicate skins that add texture and nutrients to the mash, so peeling is not necessary. Cube the potatoes into even pieces to ensure even cooking.
Cook the Potatoes: Place the potatoes in a large pot of salted boiling water. Cook until fork-tender, about 15-20 minutes. Drain the potatoes in a colander.
Mash with a Hand Mixer: Return the potatoes to the pot and use a hand mixer to mash them. This method improves the texture, creating a creamy consistency even without adding additional ingredients like cream or milk.
Season and Finish: Taste the mashed potatoes. If the water used for boiling was salted well, you may not need to add extra salt. For added flavor, mix in a small amount of butter and sprinkle with Italian seasoning.
Final Touches:
Serve the spare ribs alongside a generous helping of mashed potatoes. Garnish with fresh parsley for a and sesame seeds on the ribs. Enjoy!