comscore Pre-made products make spicy ribs a reality | Honolulu Star-Advertiser
Back in the Day | Crave

Pre-made products make spicy ribs a reality

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Steven R. Lee’s tips for great ribs include marinating in a dry rub overnight, then 90 minutes of baking, followed by grilling (over charcoal, not gas) and a brushing of barbecue sauce. After they’re cut, the ribs get another layer of sauce and are ready to eat.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Steven R. Lee uses commonly available bottled and jarred sauces to make his barbecue sauce. The one that’s a little tricky to find is a Taiwanese sambal, second from right, identified bythe donkey on the lid.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Steven R. Lee arranges baby back ribs in a standing rib rack for marinating and baking, left. The ribs are placed meaty-side down so they cook in the drippings and broth. At right, Lee poses for a photo with the finished product. “I like my spareribs to have a bit of texture, some integrity, not where they disintegrate into pulled pork,” he said.

Steven R. Lee might be retired, but he makes pork spareribs that are so delicious, all his friends ask for the recipe. Read more

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