NOTES : **Five-spice powder, hoisin sauce and brown bean sauce can be found in the foreign food section of some supermarkets or in Oriental food stores.
- 1 whole slab spareribs
- 1/4 cup soy sauce
- 1/4 cup dry sherry
- 2 cloves garlic -- minced
- 1 teaspoon five-spice powder
- 1 tablespoon sugar
- 2 tablespoons hoisin sauce*
- 2 tablespoons brown bean sauce*
- Vegetable oil
- 2 tablespoons honey
Trim off flap of meat on the bony side of the ribs. Cut the fat and gristle from the thick end of the slab. (Reserve trimmings for another use.) Place trimmed slabs in large, shallow dish.
Combine all remaining ingredients except oil and honey, and mix well. Pour over ribs, turning and brushing until thoroughly coated. Cover and refrigerate 2 hours.
Remove ribs from marinade and place in lightly oiled large shallow baking pan, such as a jellyroll pan. Reserve marinade. Bake ribs, uncovered, at 350 F. for 1 hour, turning once.
Brush with oil about every 15 minutes to prevent drying. If excess fat accumulates in bottom of pan, drain it off.
Remove ribs from baking pan; cool and refrigerate if not too be grilled immediately.
Place reserved marinade in a small saucepan and stir in honey. Bring to a boil and boil 1 minute. Place ribs on grill over hot coals. Brush with marinade. Cook, turning and basting frequently, until ribs are glazed and well browned, 15 to 30 minutes, depending on intensity of heat. Cut between ribs before serving.
Print this recipe
Source: Sandy's Recipe Journal
Submitted By: Marlen
Chinese Barbecue Spareribs