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"Hunger is the best sauce in the world."--Cervantes

Chinese Barbecued Spareribs Recipe

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This recipe for Chinese Barbecued Spareribs is from An Ode to Family and Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lean rack of spareribs (3 lbs), the smaller the bones the better
6 tbsp sugar
2 tbsp red bean curd sauce
1 tsp five spices powder
3 tbsp light soy sauce
2 tbsp ground bean sauce
3 tbsp hoi sin sauce
2 tbsp sesame paste
Peanut oil
Directions:
Directions:
1. Cut the spareribs into individual ribs or leave the rack whole. (I prefer to cut the rack in sections)

2. Place the ribs in a shallow baking dish and rub all over with 1 tbsp of the sugar. Let stand 30 minutes.

3. Preheat the oven to 450º.

4. Blend the red bean curd sauce, the remaining sugar, the five spices powder, soy sauce, ground bean sauce, hoi sin sauce, and sesame seed paste in a bowl. Use half the sauce to rub over the rack of spareribs or the individual ribs.

5. Fit a baking dish large enough to hold the ribs with a rack. Add a cup or so of water to the bottom of the dish (makes for easier clean-up if you also line with foil). Arrange the spareribs or the individual ribs on the roasting rack.

6. Place the baking dish in the oven and bake 30 minutes, then brush the ribs with oil and turn them.

7. Reduce the oven heat to 350º and bake 15 minutes longer. Brush the ribs with oil, then brush lightly with more of the sauce. Bake 15 minutes, then turn. Brush that side lightly with oil, then with more sauce. (all of this is simplified if you use a rib rack to cook them)

8. Bake 30 minutes or longer, turning the ribs occasionally and basting lightly with oil and sauce. when ready to serve, the ribs should be appetizingly brown and on the well-done side.
Number Of Servings:
Number Of Servings:
6-10 servings
Personal Notes:
Personal Notes:
This takes a bit of time, but can be done ahead and served at room temperature. It is well worth the effort!

 

 

 

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