| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
June 1992 |
1 |
servings |
INGREDIENTS
| 3 1/2 |
lb |
Pork of spareribs; halved crosswise, |
|
|
; preferably by a |
|
|
; butcher, and cut |
|
|
; into individual |
|
|
; ribs |
| 1/3 |
c |
Honey |
| 1/4 |
c |
Soy sauce |
| 1 |
lg |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/4 |
|
|
; teaspoon salt |
| 1/3 |
c |
Hoisin sauce |
| 1/2 |
ts |
English-style dry mustard |
| 1/4 |
c |
Distilled white vinegar |
INSTRUCTIONS
In a kettle of boiling salted water simmer the ribs, covered, for 30
minutes and drain them well. In a large bowl whisk together the honey, the
soy sauce, the garlic paste, the hoisin sauce, the mustard, the vinegar,
and black pepper to taste, add the ribs, and toss the mixture well, coating
the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or
overnight.
Remove the ribs from the marinade, arrange them in one layer on the oiled
rack of a foil-lined broiler pan, and broil them under a preheated broiler
about 4 inches from the heat, basting them with the marinade, for 3
minutes. Turn the ribs with tongs and broil them, basting them with the
marinade, for 2 to 3 minutes more, or until they are browned well and
glazed. Discard the marinade.
Makes about 50 hor d'oeuvres.
Gourmet June 1992
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