Ribs in a chinese style with spicy cabbage salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Pork Spareribs |
| ⅓ | cup | Seasoned Rice Vinegar |
| ½ | cup | Light Soy Sauce |
| ⅓ | cup | Honey Or Maple Syrup |
| ⅓ | cup | Hoisin Sauce |
| 2 | teaspoons | Toasted Sesame Oil |
| 2 | tablespoons | Minced Garlic |
| ½ | teaspoon | 5 Spice Powder |
| 2 | tablespoons | Minced Fresh Ginger |
| 1½ | teaspoon | Asian Chile Sauce <<Or>> |
| ½ | teaspoon | Red Chile Flakes |
| 1 | tablespoon | Grated Orange Zest |
| ½ | cup | Fresh Orange Juice |
| Spicy Cabbage Salad (Recipe Follows) | ||
Directions
GARNISH
Remove white membrane from underside of ribs and remove any excess fat. Mix remaining ingredients together and coat ribs. Marinate 4 hours refrigerated or overnight.
To cook in oven: Preheat oven to 375 degrees, place ribs on a rack in a roasting pan in a single layer and bake for 1 hour until meat is tender.
Baste occasionally with marinade.
To grill: Use indirect heat method with charcoal on sides of grill and a drip pan below and grill for 45 minutes, basting occasionally or until meat is tender.
Serve warm or at room temperature with spicy cabbage salad.
Yield: 6-8 as an appetizer or 3-4 as main course Recipe By : COOKING RIGHT SHOW #CR9749 Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 09:11:42 -0500 (EST) From: Bill Spalding <billspa@...>