Cantonese Barbecued Pork Ribs
|Pork spareribs||2 Pound|
|Soy sauce||1⁄4 Cup (4 tbs) (For Making Marinade)|
|Shao hsing wine/Dry sherry||3 Tablespoon|
|Ketchup||2 1⁄2 Tablespoon|
|Hoisin sauce||2 1⁄2 Tablespoon (For Making Marinade)|
|Minced garlic||2 Teaspoon|
|Minced fresh ginger||2 Teaspoon|
|Chinese five spice||1⁄2 Teaspoon|
|Hoisin sauce||2 Tablespoon (For Making Glaze)|
Preparation Trim and discard excess fat from spareribs.
Combine marinade ingredients in a large bowl.
Add spareribs, turning to coat sides.
Let stand for 30 minutes or cover and refrigerate overnight.
Combine glaze ingredients in a small bowl.
Cooking Preheat oven to 350°F.
Remove ribs from marinade; reserve marinade.
Place ribs on a rack in a foil-lined baking pan.
Bake in preheated oven for 30 minutes.
Turn meat over, baste with reserved marinade, and continue to bake for 25 minutes or until meat is tender when pierced with a knife.
Turn oven to broil.
Brush glaze on both sides of ribs.
Broil 3 to 4 inches below heat for 3 minutes on each side or until richly glazed.