Cantonese Barbecued Spareribs
Preparation time: 10 minutes
Marinating time: at least 4 hours
Cooking time 1 to 1 1/4 hours
Makes 6 servings
4 lbs lean pork spareribs
1/3 cup hoisin sauce
1/4 cup packed brown sugar
2 Tbsp rice wine or dry sherry
1 Tbsp oyster sauce
2 cloves crushed garlic
1/2 tsp five spice powder
Trim any fat from ribs, cut between bones into serving size pieces. Place in a sturdy plastic bag or glass bowl. Combine together the other ingredients. Add the ribs and ensure that they are well coated. Seal the bag or cover the bowl and let marinate in the refrigerator for at least 4 hours or up to 1 day. Line a large, shallow roasting pan with foil and place rack on top of the foil. Arrange ribs, meaty side up on the rack. Roast in a 400°F oven for 10 minutes. Reduce heat to 375°F (190°C) and roast, turning occasionally and basting, for 1 to 1 1/4 hours or until tender. Sprinkle with salt to taste if needed.
Preparation time: 10 minutes
Marinating time: at least 4 hours
Cooking time 1 to 1 1/4 hours
Makes 6 servings
4 lbs lean pork spareribs
1/3 cup hoisin sauce
1/4 cup packed brown sugar
2 Tbsp rice wine or dry sherry
1 Tbsp oyster sauce
2 cloves crushed garlic
1/2 tsp five spice powder
Trim any fat from ribs, cut between bones into serving size pieces. Place in a sturdy plastic bag or glass bowl. Combine together the other ingredients. Add the ribs and ensure that they are well coated. Seal the bag or cover the bowl and let marinate in the refrigerator for at least 4 hours or up to 1 day. Line a large, shallow roasting pan with foil and place rack on top of the foil. Arrange ribs, meaty side up on the rack. Roast in a 400°F oven for 10 minutes. Reduce heat to 375°F (190°C) and roast, turning occasionally and basting, for 1 to 1 1/4 hours or until tender. Sprinkle with salt to taste if needed.