Chinese Barbecued Riblets
|Pork spareribs||3 Pound|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Hoisin sauce||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Chinese 5 spice powder||1⁄2 Teaspoon|
|Red food coloring||4 Drop|
Have your butcher cut ribs crosswise.
Cut between bones to separate ribs.
In a large saucepan, cover separated riblets with lightly salted water.
Cover and simmer 30 minutes over medium-low heat.
Drain; place cooked ribs in a large non-metal bowl.
In a small bowl, combine soy sauce, garlic, hoisin sauce, wine, ginger, 5 spice powder and red food coloring, if desired.
Pour over drained meat.
Cover and marinate 3 to 4 hours in refrigerator, turning occasionally.
Drain; reserve marinade.
Preheat broiler or barbecue grill, if necessary.
Place a rack in a broiler pan or on barbecue grill.
Arrange drained meat on rack.
Turning once, broil until browned and crisp.
While broiling, brush each side with marinade at least once.
Arrange on a platter; serve hot.