2 sides spareribs (or other kind)
1 tsp grated orange zest, for garnish
1 cup pomegranate "molasses" (concentrated juice)*
1/4 cup oyster sauce
2 tbsp honey
1 tbsp ground coriander
2 tsp crushed red pepper flakes
2 tbsp finely minced ginger
1/4 cup minced green onion, green and white parts
1/4 cup chopped fresh cilantro sprigs
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Combine all glaze ingredients and stir well. Makes 1 1/2 cups.
Coat ribs evenly on both sides with glaze. Marinate the ribs in the refrigerator for at least 15 minutes but preferably 8 hours. During cooking occasionally baste ribs but not during last 15 minutes of cooking. (This allows any bacteria to be cooked off.)
* if you cannot find pomegranate molasses in the Middle Eastern aisle:
1 1/2 cups pomegranate juice
scant 1/4 cup sugar
1 tbsp lemon juice
In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat to medium and simmer for about 30 minutes (stirring occasionally), or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.
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