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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1/3 cups - Hoisin Sauce
  • 1/4 cups - Soy Sauce
  • 3 tablespoons - Dry Sherry
  • 2 cloves - Garlic, Chopped fine
  • 2 tablespoons - sugar
  • 3/4 teaspoons - Red Food coloring
  • 1/4 teaspoons - Chinese 5 Spice Powder
  • 2 pounds - Spare Ribs (St Louis Cut), Cut into separate ribs
  • Directions:

    1. Whisk together hoisin, soy, sherry, garlic, sugar, food coloring, and spice powder in a large bowl. Add ribs; toss to coat with marinade. Set aside, covered with plastic wrap, to let marinate at room temperature for 1 hour.
    2. Heat oven to 350°. Arrange a baking rack on top of a rimmed, foil-lined sheet pan. Remove ribs from marinade (reserve marinade); arrange on the rack, meat (not bone) side up. Place pan on middle rack of oven; pour in enough water that it reaches halfway up the sides of the pan, making sure the water does not touch the ribs. Bake ribs for 35 minutes. Baste ribs with reserved marinade; flip and baste again. Bake for 35 minutes more. (Add more water to pan if it dries up.) Raise heat to 450°. Flip ribs again; baste with remaining marinade. Continue baking until ribs are glazed, browned, and tender, about 20 minutes more.

    Brief Description

    Chinese Spare Ribs

    Main Ingredient:

    Pork

    Category:  Pork

    Cuisine:  American

    Prep Time: 1 hour(s) 10 min
    Cook Time: 1 hour(s) 30 min

    Notes

    Cooking Method Variation:
    Marinate in a ziplock bag overnight or up to 3 days.
    When ready to cook, preheat oven to 375°F. Remove ribs from bag, wiping off excess marinade with your fingers (reserve the marinade). Line a rimmed baking sheet with foil, set a wire rack in it, and spread the ribs evenly over the rack. Cover with aluminum foil and roast for 1 hour. Remove foil, brush ribs with marinade, increase heat to 450°F, and continue to roast until charred, glazed, and sticky, about 20 minutes longer, rotating ribs and basting with marinade once more during cooking. Let rest 10 minutes, then serve.

    Source

    Saveur

    Posted By:

    jimdick

    Posted On:

    January 7, 2013

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