KoaPaiKu (Barbecued Spareribs, Chinese Style)
|Spareribs||2 Pound (In 1 Piece)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Hoisin sauce||2 Tablespoon|
|White vinegar||2 Tablespoon|
|Chinese rice wine/Pale dry sherry||1 Tablespoon|
|Finely chopped garlic||1 Teaspoon|
|Chicken stock||2 Tablespoon (Fresh Or Canned)|
|Plum sauce||1 Can (10 oz)|
With a cleaver or large sharp knife, trim any excess fat from the spareribs.
If breast bone is still attached, use a cleaver to chop it away from the ribs and discard it.
Place ribs in a long, shallow dish, large enough to hold them comfortably.
In a small bowl, combine the soy sauce, honey, hoisin sauce, vinegar, wine, garlic, sugar and chicken stock.
Stir until they are well mixed.
Pour sauce over the spareribs, baste them thoroughly and let them marinate for 3 hours at room temperature (6 hours in the refrigerator), turning them over in the sauce and basting them every hour or so.
To Cook: Preheat oven to 375 degrees.
To catch the drippings of the spareribs as they roast and to prevent the oven from smoking as well, fill a large, shallow roasting pan or baking dish with water and place it on the lowest rack of the oven.
Insert the curved tips of two or three S shaped hooks (such as curtain hooks), or 5-inch lengths of heavy duty wire or even unpainted coat hangers bent into shape at each end of the spareribs.
As if hanging a hammock, use the curved ends of the hooks to suspend the ribs from uppermost rack of oven directly above pan of water.
Roast ribs, undisturbed, for 45 minutes.
Then raise oven temperature to 450 degrees and roast about 15 minutes longer, or until ribs are crisp and a deep golden brown.
To serve, split into individual ribs.
Serve hot or cold with plum sauce.