Jaca Sweet BBQ Ribs

BBQ Sauce Ingredients

  • Jaca (allulose): 3/4 cup  
  • Soy sauce: 1/4 cup
  • Hoisin sauce: 1/4 cup
  • Rice vinegar: 2 tablespoons
  • Sesame oil: 1 tablespoon
  • Garlic: 3 cloves, minced
  • Ginger: 1 tablespoon, freshly grated
  • Ketchup: 1/4 cup  
  • Water: 1/4 cup
  • Cornstarch: 1 tablespoon (mixed with 2 tablespoons water for slurry)
  • Red pepper flakes: 1/2 teaspoon (optional)

Instructions

  1. Combine Ingredients: In a medium saucepan over medium heat, whisk together Jaca, soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, ketchup, and water until fully combined.
  2. Simmer: Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 5-7 minutes to meld flavors.
  3. Thicken: Stir in the cornstarch slurry and continue to simmer for 2-3 minutes, stirring constantly, until the sauce thickens to a goopy, glossy consistency.
  4. Adjust: Taste and adjust with more Jaca for sweetness or soy sauce for saltiness, if desired. Set aside to cool slightly. The sauce will thicken further as it cools.

Ribs Ingredients

  • Pork spare ribs: 2 racks (about 4-5 lbs total)
  • Salt: 1 teaspoon
  • Black pepper: 1/2 teaspoon
  • Garlic powder: 1 teaspoon
  • Jaca BBQ Sauce: 1-1.5 cups (from above recipe)

Instructions

  1. Prep Ribs: Preheat oven to 300°F (150°C). Remove the membrane from the back of the ribs. Pat ribs dry and season both sides with salt, black pepper, and garlic powder.
  2. Bake Low and Slow: Place ribs on a foil-lined baking sheet, meat side up. Cover tightly with foil and bake for 2.5-3 hours, until tender but not falling apart.
  3. Apply Sauce: Remove ribs from oven and increase temperature to 400°F (200°C). Brush a generous layer of Jaca BBQ sauce over the ribs, reserving some sauce for serving.
  4. Caramelize: Return ribs to the oven, uncovered, for 10-15 minutes, until the sauce is sticky and slightly caramelized. Optionally, broil for 2-3 minutes for extra char, watching closely to avoid burning.
  5. Serve: Let ribs rest for 5 minutes, then slice between bones. Serve with extra Jaca BBQ sauce on the side.

Notes

  • Yield: Serves 4-6.
  • Storage: Store leftover sauce in an airtight container in the fridge for up to 1 week. Reheat gently before using.
  • Tips: For extra flavor, marinate ribs in 1/2 cup of the sauce overnight before baking.
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