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Barbecued Spareribs

These can be made entirely in advance if you are doing other things when you want to serve it. I marinate the meat in a resealable freezer bag the day before. Then I roast it, cut the ribs apart, and cover it with foil or wrap. Before serving, I either wrap it in foil and reheat in a low oven or reheat - covered with plastic wrap - in a microwave. These have become a "staple" on my occasional "Chinese Banquet" nights (once or twice a year). They are good at other times too.

Yield: 6 Ready in 7 hours, 15 minutes

Cuisine: ChineseMain Ingredient: Spareribs

(5, 1) 100% would make again (reviews)

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Original recipe makes 6

2 poundsspare ribs; in one piece

1/4 cupSoy sauce

2 tablespoonHoney

2 tablespoonhoisin sauce

2 tablespoonVinegar

1 tablespoonChinese rice wine; or pale dry sherry

1 teaspoongarlic; finely chopped

1 teaspoonSugar

2 tablespoonChicken Stock

Canned plum sauce; to serve with spareribs

Barbecued Spareribs Preparation

Prepare Ahead:

With a cleaver or large, sharp knife, trim any excess fat from the spareribs. If the breastbone is still attached, use a cleaver to chop it away from the ribs and discard it. Place the spareribs in a long shallow dish, large enough to hold them comfortably.

In a small bowl, combine the soy sauce, honey, hoisin sauce, vinegar, wine, garlic, sugar, and chicken stock. Stir until they are well mixed. Pour the sauce over the spareribs, baste them thoroughly, and let them marinate for 3 hours at room temperature (6 hours if refrigerated), turning them over in the marinade and basting them every hour or so.

To Cook:

Preheat the oven to 375 F. To catch the drippings of the spareribs as they roast, and toprevent the oven from smoking as well, fill a large shallow roasting pan or baking dish with water and place it on the lowest rack of the oven. Insert the curved tips of two or three S-shaped hooks - such as curtain hooks or 5 inch lengths of heavy-duty wire or even unpainted coat hangers bent into shape - at each end of the spareribs. As if hanging a hammock, use the curved ends of the hooks to suspend the ribs from the uppermost rack of the oven directly above the pan of water. Roast the ribs undisturbed for 45 minutes. then raise the oven heat to 450 F. and roast about 15 minutes longer, or until the spareribs are crisp and a deep, golden brown.

To serve, place the ribs on a chopping board and, with a cleaver, separate the strip into individual ribs. If the ribs are large, chop them each in half crosswise. Serve hot or cold with plum sauce. As a main course, this will serve 4 - 6. As part of an elaborate Chinese meal, it will serve 6 - 8.