Chinese Barbecued Ribs

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One of the most popular items on a Chinese menu is Barbecued Spareribs - cooked until the meat is so tender that it almost falls off the bone. These ribs are seasoned so perfectly that you can't really tell what the ingredients are. You'll just know that they are deliciously good. For a truly authentic flavor, be sure to use all the ingredients that are called for. You can find them in a Chinese food store or in the oriental food section of your supermarket. Prepare the ribs ahead of time and then, if you're serving outdoors during the summer, let family and guests reheat the ribs over a hot charcoal fire.

INGREDIENTS

2 racks pork spareribs, about 4 pounds

MARINADE

1 cup ketchup
2 tablespoons brown sugar
1/3 to 1/2 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
1 clove garlic, minced

Select meaty pork spareribs that are lean and free of excess fat. For serving as a main dish, you will need about 1 pound ribs per person. Ask your butcher to split the racks of ribs in half lengthwise. Or, if desired, you can do this yourself at home with a cleaver.

Place the ribs in a large baking dish. Set ribs aside while you make the Marinade.

In a small bowl, mix 1 cup ketchup, 2 tablespoons brown sugar, 1/3 to 1/2 cup hoisin sauce, according to your taste, 2 tablespoons soy sauce, 2 tablespoons dry sherry, and the minced garlic clove. (I add more garlic, because we love garlic).

Stir the marinade with a spoon until the ingredients are thoroughly combined. Spoon over spareribs on both sides, spreading marinade evenly to coat thoroughly. Cover baking dish securely with plastic wrap or a tight-fitting lid.

Place baking dish with ribs in the refrigerator to chill overnight. If possible, turn the ribs and brush them with the marinade several times during the refrigeration time. The next day, before serving; Preheat oven to 375 degrees. Remove spareribs from refrigerator.

Uncover baking dish and place on center rack in preheated oven. Roast for 1-1/2 hours, turning ribs and basting them frequently with the marinade during the roasting time. When done, remove pan from oven and transfer one rack of ribs to a wooden board.

Using a very sharp knife or cleaver, cut the rack of ribs into serving size pieces. Repeat with remaining racks. (This much can be done ahead; cover and chill the ribs until just before serving. Reheat in preheated oven.)

Makes 4 main-dish servings or serves 8 or more as hors d' oeuveres