Dr. Chen's Fragrant Spareribs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole rack of ribs.
Sauce:
6 T. hoisin sauce
3 T. Coleman's dry mustard
1 - 2 tsp. five spices powder
3 T. dry cooking sherry
3 large cloves of garlic, peeled, and put through a garlic press.
6 T. soy sauce
2 T. very finely chopped fresh ginger root, peeled
3 tsp. white sugar
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Directions: |
Directions:Put the ribs into a large, heavy duty roasting pan so they do not overlap.
Marinate them for 3 - 4 hours or overnight (if you have time)
Bring them to room temperature and then bake in a 300°F oven for 2 hours. Baste with a bulb baster from time to time. Try not to disturb the ribs while they're cooking so the sauce will stick to each rib evenly. |
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Personal
Notes: |
Personal
Notes: Have your butcher cut through the cartilaginous "heel" end of the rack of ribs with a meat saw, but leave it attached to the rack. (You can make cocktail size ribs, by having your butcher saw the rib cage in half at this point.)
At home, prepare the rack by first trimming off as much of the fat as you can. Then cut the "heel" off the rack following the joint where it attaches to the rib bone structure.Cut the rack into individual ribs and cut the "heel" into riblets. Wash and dry thoroughly.
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