| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Spareribs |
| 1/2 |
ts |
Saltpeter |
| 1/8 |
ts |
Meat Tenderizer |
| 1/2 |
c |
Sugar |
| 1 |
c |
Catsup |
| 1 |
tb |
Hoi Sin Sauce |
| 1 |
|
Whole Garlic Clove; Crushed |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Honey |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
1. Marinate ribs on both sides overnight in Saltpeter, (Which can be
purchased from any butcher), meat tenderizer and 1/2 cup sugar.
2. Combine remaining ingredients for sauce.
3. Place ribs on grill and cook at medium for 30 minutes, turning
frequently.
4. Spread sauce on both sides of ribs and continue cooking another 25 to
30 minutes.
5. Ribs are done when browned and meat has shrunk enough to show the tips
of the bones. Makes 4 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary"
<diane@keyway.net> on Nov 20, 1997
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