| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Pork, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
To 3 1/2 lb spareribs * |
| 1 |
tb |
Sugar |
| 2 |
tb |
Fermented red bean curd |
| 3 |
tb |
Light soy sauce |
| 1 |
tb |
Ground bean sauce |
| 3 |
tb |
Hoisin sauce |
| 2 |
tb |
Sesame paste |
| 1/4 |
c |
Honey |
| 2 |
tb |
Dark soy sauce |
INSTRUCTIONS
* cut into two or three strips across the bone
Rub ribs all over with 1 tablespoon sugar and let stand for 30
minutes. Preheat oven to 450F.
Blend the red bean curd, light soy, bean sauce, hoisin and sesame
paste together and rub over the rack of ribs. Line a deep baking
dish with aluminum foil, fit a rack over it and arrange the spareribs
on the rack. Put the pan in the oven and roast for 20 minutes. Turn
the ribs and roast for 15 minutes.
Meanwhile, heat about 1/4 cup honey with 2 tablespoons dark soy in a
small saucepan over low heat. Baste one side of the ribs with the
mixture and roast for 10 minutes. Turn, baste again with the honey
mixture and roast for 5 to 10 minutes longer. Remove the ribs from
the oven, allow them to sit for 10 minutes, cut into separate ribs
and serve.
Posted by Stephen Ceideberg; October 5 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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