Asian - Chinese Style Barbecued spareribs-- Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 racks Chinese style pork spareribs (about 2 lb. each)
3 tablespoons dark soy sauce
4 tablespoons hoisin sauce
1 tablespoon dry sherry
1 tablespoon light brown sugar
1 tablespoon honey
1/2 teaspoon five-spice powder
2 cloves pressed garlic
--- variation -substitute an orange-based marinade for above restaurant style.
2 teaspoons sugar
3 tablespoons dark soy sauce
1 tablespoon dry sherry
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon hoisin sauce
1/2 teaspoon five-spice powder
3 tablespoons frozen orange juice concentrate
|
|
Directions: |
Directions:1. Trim the fat from the ribs and peel off the tough, paperlike membrane covering the inside of the ribs. (Sometimes this has been done at the store).
Make 1 1/2" long cuts between the bones at the thickest part of the ribs. This allows marinade to penetrate and provides even cooking.
2. Stir the remaining ingredients together in a small bowl. Rub the sauce all over the ribs and place them in a plastic bag or bowl. Marinate in the refrigerator for at least one hour or overnight.
3. When ready to roast, preheat the oven to 350 degrees.
4. Place the ribs on a rack over a roasting pan partially filled with water. Be sure that the ribs do not touch the water. Roast for 50 minutes, replenishing the hot water as necessary. Halfway through the cooking, brush the ribs with sauce, turn them over and baste the other side.
5. Turn the heat up to 450 and roast for 5 to 8 minutes on each side or until browned and crisp. Remove from the oven and separate the ribs.
Variation: Combine the variation listed ingredients in a small bowl. Marinate the ribs as described and continue with recipe. |
|
Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Serves:
Main course 4 /appetizer 8-to -10.
You'll be happy to know restaurant ribs are easy to prepare at home. The cooks at the restaurant prepare the ribs ahead of time up to the final brwning step. After the first cooking, the ribs are refrigerated; they are browned only when ready to be served. You can do the browning on an outdoor gill if you like.
Note: Chinese style spareribs have been trimmed of the soft bony end called the chine bone and have the brisket flap removed. This makes for a more attractive uniform slab that will cook more evenly than regular spareribs. They are often available in markets and marked "Chinese style". Otherwise, buy regular spareribs in market and trim them. Save the brisket flap fro other recipes that call for a small amount of sliced shredded or ground pork.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Asian - Chinese Style Barbecued spareribs-- is from