| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Oriental, Pork/ |
1 |
Servings |
INGREDIENTS
| 2 |
|
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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