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Barbecued Spareribs

2

pounds lean pork spareribs, well trimmed

1/4

cup

sugar

1

tablespoon

thin soy sauce

1

tablespoon

black soy sauce

1

tablespoon

hoisin sauce

1

tablespoon

ground bean sauce

1

tablespoon

Shao Hsing rice cooking wine

1

tablespoon

oyster flavored sauce

1

teaspoon

sesame oil

1/4

teaspoon

ground white pepper

3

tablespoons

honey

Cilantro, sprigs

1

Cut the spareribs into 2 equal pieces. Remove any visible fat

2

pockets. Lightly score the spareribs in the meat side and

3

place them in a large, shallow bowl. Sprinkle sugar on both

4

sides of ribs, using more on the meaty side. Set aside to

5

marinate for 15 minutes. Pour off any excess liquid. In a

6

small bowl combine the thin and black soy sauces, hoisin

7

sauce, bean sauce, rice wine, oyster sauce, sesame oil and

8

pepper and stir to combine. Pour over the spareribs, making

9

sure that the spareribs are well-coated. Loosely cover the

10

ribs with plastic wrap and marinate overnight in the

11

refrigerator. Just before roasting, use your hands to spread

12

honey on the spareribs, especially on the meaty side. Preheat

13

the oven to 500 degrees. Place a rack in a roasting pan and

14

add enough water so that the water reaches a depth of 1/2-

15

inch in the pan. Place the marinated spareribs meat-side up on

16

the rack, leaving about 1-inch of space between the 2 pieces.

17

Carefully place the pan in the oven and roast 30 minutes.

18

Monitor the water level in the broiler pan to make sure it

19

never falls below -inch. Carefully remove the roasting pan of

20

ribs from the oven. Preheat the broiler. Place the roasting

21

pan of ribs 4 inches from the heat and broil 5 to 10 minutes

22

or until the spareribs have a sugar crust similar to the crust

23

on a baked ham. Carefully remove the spareribs from the oven

24

and set on a platter to cool 15 minutes. Cut the spareribs

25

into individual ribs and serve immediately or at room

26

temperature. Garnish with cilantro if desired.

Servings: 6

Yield: 6 Servings

Nutrition Facts

Serving size: 1/6 of a recipe (16.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1278.99

Calories From Fat (72%)

919.98

% Daily Value

Total Fat 102.06g

157%

Saturated Fat 32.68g

163%

Cholesterol 345.97mg

115%

Sodium 488.23mg

20%

Potassium 1074.25mg

31%

Total Carbohydrates 18.95g

6%

Fiber 0.27g

1%

Sugar 17.9g

 

Protein 67.38g

135%