| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 2 | Racks pork spareribs; about 4lb – select meaty pork that is lean | |
| 1 | c | Catsup |
| 2 | tb | Brown sugar |
| 1 | Clove garlic; minced (up to) | |
| 1/2 | c | Hoisin sauce |
| 1 | tb | Dry sherry wine |
| 2 | tb | Spoons soy sauce |
INSTRUCTIONS
MARINADE Date: Sun, 3 Mar 96 1:12:34 EST submitted by: Cynara@ix.netcom.com Barbecued Spareribs - Chinese (Hour d'Oeuvre 8, Main 4 servings) (If serving spareribs as an hors d'oeuvre, allow about 1/2 lb ribs per person, if as main dish, aboutt 1lb ribs per person. Split ribs in half lengthwise (or have butcher do it) with a cleaver. Place ribs in large baking dish and set aside. In a small bowl, mix 1 catsup, brown sugar, garlic and 1/3 to 1/2 of the hoisin sauce (depending on your taste), the sherry and soy sauce. Stir untill throughly combined, and spoon over spareribs on both sides, spread a even coat throughly. Wrap w/plastic or tight fitting lid. Place in fridge for at least eight hours, turn ribs over and brush serveral times during refrigeration time. Before serving, preheat oven to 375F. Uncover dish and place in center of preheated oven, roast for about 1 1/2 hours, turning and basting frequently with marinade during roastingtime. When done, cut rack of ribs into serving sized pieces. *Hoisin (or oyster sauce) is usually found in a Chinese grocery store or the Asian food section of your supermarket. A Chinese barbecue sauce can be substitued. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER MARINATE 8 HOURS From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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