Overnight Pupu Spareribs: A Taste of Aloha in Every Bite

There are certain dishes that transport you instantly, and for me, it’s always been a plate piled high with these Overnight Pupu Spareribs. I first encountered them at a casual backyard barbecue in Hawaii, the air thick with the sweet, smoky scent of grilling meats and the gentle murmur of island breezes. The host, a beaming woman named Auntie Leilani, had a platter of these glistening, deep-mahogany ribs that were unlike anything I’d ever tasted. They were tender, sticky, and bursting with a complex sweet-savory flavor that hinted at a secret passed down through generations. That first bite was pure bliss, a perfect balance of sticky sweetness and savory depth, and I knew right then I had to learn how to recreate that magic in my own kitchen.

Recipe Overview

• Prep Time: The prep time includes marinating.
• Cook Time: Approximately 1 hour 50 minutes to 2 hours 20 minutes, plus broiling time.
• Total Time: 24 hours 20 minutes
• Servings: 10
• Yield: Enough for a generous appetizer or main course for 10 people.
• Dietary Type: Contains Soy Sauce; not Gluten-Free or Vegan.

Ingredients

This recipe embraces simplicity, allowing the quality of the ingredients to shine. The magic truly happens in the overnight marination, transforming humble spareribs into something extraordinary.

• 5 lbs spareribs
• 4 cloves garlic, crushed
• 1 piece gingerroot, crushed (about a 2-inch piece)
• 1 teaspoon salt
• 1 cup brown sugar
• 1 cup soy sauce
• 1 cup ketchup
• 1/3 cup oyster sauce

Equipment Needed

While this recipe doesn’t require any fancy gadgets, a few essential tools will make the process smoother:

• A large pot with a tight-fitting lid for simmering the ribs.
• A large bowl or resealable plastic bag for marinating.
• A baking sheet for broiling.
• A pair of tongs for handling the ribs.
• A basting brush for applying the sauce.

Instructions

The beauty of these Overnight Pupu Spareribs lies in its straightforward preparation, with the overnight marinade doing most of the heavy lifting. The result is fall-off-the-bone tender ribs with a deeply caramelized glaze.

1. Prepare the Ribs: Begin by cutting the spareribs into manageable pieces, approximately 1 1/2 inches each. This ensures they cook evenly and are easy to handle when serving.
2. Initial Simmer: In a large pot with a lid, combine the cut spareribs, the crushed garlic, crushed gingerroot, and salt.
3. Add Water and Boil: Add enough water to generously cover the ribs. Place the pot over medium-high heat and bring the water to a boil.
4. Low and Slow Simmer: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot tightly and let the ribs simmer until they are tender. This will take approximately 1 to 1 1/2 hours. The goal here is to gently cook the ribs until they are yielding, not falling apart, but easily pierced with a fork.
5. Drain the Ribs: Once tender, carefully drain all the liquid from the pot. You can discard this liquid; its purpose has been served.
6. Prepare the Marinade: While the ribs are draining, in a separate bowl, mix the remaining ingredients: brown sugar, soy sauce, ketchup, and oyster sauce. Whisk them together until the brown sugar is mostly dissolved and you have a smooth, cohesive sauce.
7. Coat the Ribs: Return the drained ribs to the pot (or transfer them to a large bowl if more convenient). Pour the prepared marinade over the ribs and coat them well, ensuring each piece is thoroughly covered.
8. Overnight Marination: Transfer the coated ribs and any remaining marinade to a large bowl or a resealable plastic bag. Marinate them overnight in the refrigerator. This extended period allows the flavors to deeply penetrate the meat, creating that signature sweet and savory profile.
9. Broiling Preparation: When ready to cook, preheat your broiler. Position an oven rack about 3 inches from the heat element. Line a baking sheet with foil for easier cleanup.
10. First Broil: Arrange the marinated ribs in a single layer on the prepared baking sheet. Broil the ribs for 7-10 minutes. Keep a close eye on them, as broilers can vary in intensity. During this time, baste the ribs with the remaining sauce from the marinade.
11. Second Broil: Carefully turn the ribs over using tongs. Broil for an additional 5-7 minutes, again basting with any remaining sauce, until they are beautifully caramelized and slightly sticky. The total broiling time will depend on your broiler and desired level of char.
12. Barbecue Alternative: If you prefer, the barbeque can be used instead of the broiler. Grill the marinated ribs over medium heat, turning and basting frequently, until they are cooked through and caramelized, approximately 15-20 minutes total.

Expert Tips & Tricks

To elevate your Overnight Pupu Spareribs from delicious to divine, consider these insider tips:

• Rib Selection: For the most tender and flavorful ribs, opt for pork spareribs (also known as pork spare ribs or St. Louis style ribs). These have a good balance of meat and fat, which renders beautifully during the simmering and broiling process.
• Crushing Aromatics: When crushing the garlic and ginger, a mortar and pestle will release more essential oils and flavor than simply mincing them. If you don’t have one, you can place them in a resealable bag and pound them with the flat side of a chef’s knife or a heavy object.
• Doneness Check: The simmering stage is crucial. You want the ribs to be tender enough to bite through easily, but still hold their shape. A gentle poke with a fork should meet little resistance. Over-simmering can lead to mushy ribs that won’t hold up well to the broiling.
• Broiler Watch: Broilers are powerful tools. Always keep a close watch on your ribs while broiling. They can go from perfectly caramelized to burnt in a matter of minutes. Rotate the baking sheet if you notice uneven browning.
• Sauce Reduction: If you find the reserved marinade isn’t reducing to a thick, glaze-like consistency during broiling, you can simmer the leftover marinade in a small saucepan on the stovetop over medium heat until it thickens to your liking, then use it for basting.

Serving & Storage Suggestions

These Overnight Pupu Spareribs are incredibly versatile. They make a fantastic appetizer, or they can be the star of the show as a main course.

Serve them hot, straight from the broiler, piled high on a platter. A sprinkle of toasted sesame seeds or thinly sliced green onions can add a touch of color and freshness. They pair beautifully with steamed white rice, a crisp coleslaw, or a refreshing cucumber salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in a low oven (around 300°F or 150°C) or in a skillet over medium-low heat, being careful not to overcook them. You can also briefly re-broil them for a few minutes to revive that appealing caramelized finish.

Nutritional Information

Here is an estimated nutritional breakdown for a serving of these delicious ribs. Please note that these are approximations and can vary based on the specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	1030.1 kcal
Calories from Fat	619 kcal
Total Fat	68.8 g	105 %
Saturated Fat	25.2 g	126 %
Cholesterol	274.3 mg	91 %
Sodium	2595.6 mg	108 %
Total Carbohydrate	30.5 g	10 %
Dietary Fiber	0.4 g	1 %
Sugars	27.1 g	108 %
Protein	69.5 g	139 %

Variations & Substitutions

While this recipe is classic and beloved, feel free to experiment with variations:

• Spicy Kick: For those who enjoy a little heat, add a pinch of red pepper flakes or a teaspoon of sriracha to the marinade.
• Teriyaki Twist: If you have a sweet tooth for teriyaki, you can substitute some of the soy sauce with teriyaki sauce, or add a tablespoon of mirin to the marinade.
• Garlic Lover’s Dream: Double the garlic if you’re a true garlic aficionado!
• Citrus Brightness: A squeeze of fresh lime or lemon juice in the marinade can add a refreshing counterpoint to the sweetness.

FAQs

Q: Can I use other cuts of pork ribs?
A: While spareribs are ideal, you can also use baby back ribs. They are typically more tender but may require a slightly shorter simmering time.

Q: How can I prevent the ribs from drying out during broiling?
A: Ensure you don’t over-simmer them initially, and keep a close eye during broiling. Basting frequently with the reserved sauce also helps keep them moist and promotes caramelization.

Q: What if I don’t have a broiler?
A: Grilling them over medium heat on a barbecue is an excellent alternative. You can also bake them at a higher temperature (around 400°F or 200°C) for about 20-25 minutes, turning once, but they won’t achieve the same intensely caramelized glaze as broiling or grilling.

Q: Can I make these ribs ahead of time?
A: Yes! The marinating step is done overnight, and you can even simmer the ribs a day in advance. Just drain them, coat them with the marinade, and refrigerate. Then, proceed with the broiling when ready to serve.

Q: How can I make the marinade gluten-free?
A: You would need to substitute the soy sauce with a gluten-free tamari or coconut aminos.

Final Thoughts

These Overnight Pupu Spareribs are more than just a recipe; they are an invitation to a relaxed, flavorful gathering. The aroma that fills your kitchen as they broil is intoxicating, promising a taste of pure joy. Don’t be afraid to get your hands a little sticky as you savor every succulent bite. They are perfect for game days, holiday gatherings, or simply a weekend treat. Serve them with your favorite sides and a cold beverage, and prepare for smiles all around. I encourage you to try this recipe, experiment with the variations, and share your delightful creations!