This recipe appeared in The Times in an article by June Owen. In an earlier version of this recipe, Owen recommended first roasting the ribs for 55 minutes in an oven set at 350 degrees. This way, when you finish them on the grill, they will be less likely to char and spoil the lacquered look. The choice is yours. David Myers noted that the ribs would also go well with the cucumber salad and preserved ginger from the salmon recipe that follows. But their best accompaniment is probably just a good cold beer. Featured in: Recipe Redux; 1961: Chinese Barbecued Spareribs.
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|Serving Size: 1 recipe (3966g)|
|Recipe Makes: 1|
|Calories from Fat: 3859 (66%)|
|Amt Per Serving||% DV|
|Total Fat 428.8g||572 %|
|Saturated Fat 137.2g||686 %|
|Monounsaturated Fat 155.1g|
|Polyunsanturated Fat 73.4g|
|Cholesterol 1451.5mg||447 %|
|Sodium 2096.3mg||72 %|
|Potassium 14388.2mg||379 %|
|Total Carbohydrate 185.3g||55 %|
|Dietary Fiber 30.7g||123 %|
|Sugars, other 154.7g|
|Protein 332.5g||475 %|
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Calories per serving: 5860
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