Barbecued Pork Spare Ribs
|Pork spare ribs||8|
|Peanut oil||1 Tablespoon|
|Soya bean||1 Tablespoon (Yellow Variety)|
|Red bean curd||1 Tablespoon|
|Ginger sherry||1 Tablespoon|
|Salt||1 Teaspoon (Leveled)|
|Monosodium glutamate||1 Teaspoon (Ve-Tsin)|
|Soy sauce||1 Tablespoon|
Spare ribs, to the Chinese cook, are the end bones of the ribs, 4-5 inches long, with only a little meat on them.
To the average butcher, however, they are thick meaty shoulder pieces and they will not do at all for this dish.
Butchers who supply Chinese restaurants with meat will know at once what you want if you tell them that the spare ribs are for Chinese cooking.
TO MAKE THE ONION 'FLOWERS' Cut four 1 1/2- to 2-inch lengths of firm green spring onion stalks, then cut down one-third way from each end.
Drop them into cold iced water and the ends will spring out into circular fringes or 'flowers'.
Allow 2 ribs per person, as above.
Wash them well in cold water.
Spread a little peanut oil over the inside of a roasting tin or heatproof dish which will hold the ribs comfortably in one row.
Lay the spare ribs in it.
In a basin, mix and pound together to a pulp the soya bean and bean curd.
Well work in the sherry, salt, sugar and Ve-Tsin to a smooth pulp.
Add and work in the soy sauce.
Cover the spare ribs with this mixture.
Place for 20 minutes in a very hot oven (450°F. or Gas Mark 8).
Turn the ribs and give them another 30 minutes, then turn them again and give them 20 minutes more.
Place with their sauce on a heated serving dish and garnish with the onion 'flowers'.