Baked Spareribs With Potatoes

We are so accustomed to equating holiness with purity or ethical perfection that we look for the idea when the word holy appears. When things are made holy, when they are consecrated, they are set apart unto purity. They are to be used in a pure way. They are to reflect purity as well as simple apartness. Purity is not excluded from the idea of the holy; it is contained within it. But the point we must remember is that the idea of the holy is never exhausted by the idea of purity. It includes purity but is much more than that. It is purity and transcendence. It is transcendent purity.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Oriental, Pork/	1	Servings

INGREDIENTS

b pork spareribs, up to 2-1/2 2 baking potatoes cut into

INSTRUCTIONS

-long wedges  ~--------------------------MARINADE FOR
SPARERIBS-------------------------- 2    cloves minced garlic 2/3 c
hoisin sauce 1 tb nom yee; (red bean curd)  :          -optional 1/4 c
brown sugar; packed 1/2 c  tomato catsup  2 tb rice wine; or dry sherry
1/4 c  honey 1 tb soy sauce  Remove excess fat from bottom part of
spareribs. Place slab of  spareribs on a cutting board and cut between
bones about 1/2" so  marinade soaks through well. Place all marinade
ingredients in a  large bowl and mix together until well-blended. Place
ribs in a  shallow pan and spread marinade on both sides, and set for
at least  two hours (overnight is best.)  Pour enough water in the
baking pan to 1" from bottom, but make sure  it does not touch the
rack. Place spareribs on rack, meaty side up,  and bake at 350 degrees
for 30 minutes. Turn spareribs with leftover  marinade, add potatoes to
the side of the pan, and bake for another  30 minutes. Turn spareribs
once again and switch to broil for the  last 4-5 minutes (keep an eye
on the ribs) until spareribs have a  nice glaze, almost burnt
appearance. Remove, cool for 10-15 minutes  to ease cutting up into
individual ribs. Serve with potatoes on the  side.  Recipe by: From In
the Chinese Kitchen with Shirley Fong-Torres by Shi  Posted to
MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com>  on Feb 22,
1998

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