Chinese barbecued ribs
4 servings
| Quantity | Ingredient | |
|---|---|---|
| NORMAN FRIEDMAN | ||
| 2 | tablespoons | Vinegar |
| 2 | pounds | Spareribs -- in 1 pc. |
| 1 | tablespoon | Rice wine |
| 1 | teaspoon | Sugar |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Hoisin sauce |
| 1 | Clove garlic -- minced | |
| 2 | tablespoons | Chicken broth |
| 2 | tablespoons | Honey |
MARINADE
PREPARATION: -Trim excess fat from ribs. -Place ribs in long; shallow pan. -Mix marinade. Pour over ribs. Baste thoroughly. -Marinate at least 3 hours at room temperature or 6 hours in refrigerator.
Overnight is OK. Turn regularly. COOKING: -Put large shallow pan of water on bottom of oven. -Pre-heat oven to 375F. -As if hanging a hammock, suspend ribs from the uppermost rack of oven. -Roast undisturbed for 45 minutes. -Raise temperature to 450F. Roast 15 minutes longer or until crisp and deep golden brown. -Cut into individual ribs. >>> You might want to check the ribs after the first 45 minutes and see how well done they are. Depending on the size of the ribs, sometimes the extra 15 minutes isn't necessary, or not at 450.
Formatted by Elaine Radis
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