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Cantonese Barbecued Pork Ribs's picture
  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
  Salt 1⁄4 Teaspoon
  Honey 2 Tablespoon
  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.
Set aside.
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.

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