Chinese Barbecued Spareribs
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork ribs
|
|
| 2 | tablespoons |
soy sauce, dark
|
|
| 2 | tablespoons |
soy sauce, tamari
thin |
|
| 3 | tablespoons |
honey
orange |
|
| 3 | tablespoons |
sauce
koon chun hoisin |
* |
| 1 | clove |
garlic
|
|
| ½ | teaspoon |
hot chili pepper oil
|
*
|
| 1 | each |
scallions, spring or green onions
|
|
| 1 | tablespoon |
marsala wine
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork ribs
|
|
| 3E+1 | ml |
soy sauce, dark
|
|
| 3E+1 | ml |
soy sauce, tamari
thin |
|
| 45 | ml |
honey
orange |
|
| 45 | ml |
sauce
koon chun hoisin |
* |
| 1 | clove |
garlic
|
|
| 2.5 | ml |
hot chili pepper oil
|
*
|
| 1 | each |
scallions, spring or green onions
|
|
| 15 | ml |
marsala wine
dry |
|
Directions
Preparation: Chop ribs into 2" sections.
Mix remaining ingredients and marinate ribs in mixture for 4 to 6 hours, turning several times.
If you marinate overnight, keep refrigerated, and allow to warm up before baking.
Baking: Preheat oven to 350℉ (180℃).
Drain ribs, saving marinade.
Place ribs on rack in roasting pan.
Bake at 325 degrees for 45 minutes, basting every 15 minutes.
Turn up heat to 375 and finish undisturbed for 15 minutes ~ until slightly rusty.
Serve hot.
