| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1993 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Country-style spareribs; cut into individual |
|
|
; ribs |
| 1 1/2 |
tb |
Szechuan Salt-Pepper |
| 2 |
tb |
Minced peeled fresh ginger |
| 3 |
lg |
Garlic cloves; minced |
| 2 |
tb |
Oriental sesame oil |
| 3/4 |
c |
Hoisin sauce |
| 3/4 |
c |
Plum sauce |
|
|
Fresh cilantro sprigs |
INSTRUCTIONS
Line large baking pan with foil. Place ribs in pan. Combine salt-pepper,
ginger and garlic in small bowl. Rub into ribs. Drizzle with sesame oil and
rub into ribs. Cover and refrigerate overnight.
Preheat oven to 350F. Uncover ribs and roast 45 minutes, turning once and
basting occasionally with drippings. Combine hoisin and plum sauce. Brush
liberally over ribs, covering all sides and using all of glaze. Continue
roasting until ribs are tender and glazed, about 20 minutes longer.
Transfer ribs to platter. Garnish with cilantro and serve.
Serves 4.
Bon Appetit June 1993
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