| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Pork/, Oriental | 1 | Servings |
INGREDIENTS
| 2 | baking potatoes; cut into | |
| 2 | cloves minced garlic |
INSTRUCTIONS
2 llb pork spareribs; up to 2-1/2 : -long wedges ~--------------------------MARINADE FOR SPARERIBS-------------------------- 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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