| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
New text im, Cooking rig |
6 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork Spareribs |
| 1/3 |
c |
Seasoned Rice Vinegar |
| 1/2 |
c |
Light Soy Sauce |
| 1/3 |
c |
Honey Or Maple Syrup |
| 1/3 |
c |
Hoisin Sauce |
| 2 |
ts |
Toasted Sesame Oil |
| 2 |
tb |
Minced Garlic |
| 1/2 |
ts |
5 Spice Powder |
| 2 |
tb |
Minced Fresh Ginger |
| 1 1/2 |
ts |
Asian Chile Sauce <<Or>> |
| 1/2 |
ts |
Red Chile Flakes |
| 1 |
tb |
Grated Orange Zest |
| 1/2 |
c |
Fresh Orange Juice |
|
|
Spicy Cabbage Salad (Recipe Follows) |
INSTRUCTIONS
GARNISH
Remove white membrane from underside of ribs and remove any excess fat. Mix
remaining ingredients together and coat ribs. Marinate 4 hours refrigerated
or overnight.
To cook in oven: Preheat oven to 375 degrees, place ribs on a rack in a
roasting pan in a single layer and bake for 1 hour until meat is tender.
Baste occasionally with marinade.
To grill: Use indirect heat method with charcoal on sides of grill and a
drip pan below and grill for 45 minutes, basting occasionally or until meat
is tender.
Serve warm or at room temperature with spicy cabbage salad.
Yield: 6-8 as an appetizer or 3-4 as main course
Recipe By : COOKING RIGHT SHOW #CR9749
Posted to MC-Recipe Digest V1 #279
Date: Tue, 5 Nov 1996 09:11:42 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>
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