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Name: Roasted Spare Ribs (Pei Quot)
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 1
Cuisine: Chinese
Ingredients: 2 tb Vegetable oil; 3 tb Hoisin sauce; 2 To 2-1/2 lbs. spare ribs; 1 Scallion; 4 tb Soy sauce; 4 tb Honey; 1 cl Garlic; 1 tb Black beans; 2 Thin slices ginger root; 1 tb Rice Wine; 1 c Chicken broth

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INGREDIENTS

2 tb Vegetable oil
3 tb Hoisin sauce
2 To 2-1/2 lbs. spare ribs
1 Scallion
4 tb Soy sauce
4 tb Honey
1 cl Garlic
1 tb Black beans
2 Thin slices ginger root
1 tb Rice Wine
1 c Chicken broth

Servings

INSTRUCTIONS

PREPARATION: Remove as much fat and gristle as you can from the meat and cut apart into individual ribs. Wash black beans and mash. Mince ginger root and the scallion. Smash, peel, and mince garlic. Mix black beans, ginger root, garlic. Mix soy sauce, honey, hoisin sauce, and rice wine. COOKING: Heat oil in a large deep skillet or wok, and add ginger root and the scallion. Stir-fry for 1 minute. Add the ribs and stir-fry for 5 minutes. Add soy sauce mixture; stir-fry for 2 minutes. Add the chicken broth. Stir ribs to coat them with the sauce and bring to a boil. Reduce heat to low. Cover, and simmer for 30 minutes, stirring the ribs every 5 or 6 minutes to coat them with the sauce. Remove the ribs from the skillet and spread in a large shallow roasting pan, in one layer if possible. Roast in a 350-degree oven for 10 minutes. If ribs are not dry in 10 minutes, roast a little longer. They may also be barbecued on an outdoor grill instead of roasted in the oven. NOTE: This sauce is quite spicy. If you prefer a milder dish, omit the hoisin sauce. SOURCE: ORIENTAL COOKING by Schryver

NOTES

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Roasted Spare Ribs (Pei Quot)

2 tb Vegetable oil
3 tb Hoisin sauce
2 To 2-1/2 lbs. spare ribs
1 Scallion
4 tb Soy sauce
4 tb Honey
1 cl Garlic
1 tb Black beans
2 Thin slices ginger root
1 tb Rice Wine
1 c Chicken broth

PREPARATION:    Remove as much fat and gristle as you can from the meat and cut apart into  individual ribs.  Wash black beans and mash. Mince ginger root and the  scallion. Smash, peel, and mince garlic. Mix black beans, ginger root,  garlic.  Mix soy sauce, honey, hoisin sauce, and rice wine.    COOKING:    Heat oil in a large deep skillet or wok, and add ginger root and the  scallion.  Stir-fry for 1 minute. Add the ribs and stir-fry for 5 minutes.  Add soy sauce mixture; stir-fry for 2 minutes. Add the chicken broth. Stir  ribs to coat them with the sauce and bring to a boil. Reduce heat to low.  Cover, and simmer for 30 minutes, stirring the ribs every 5 or 6 minutes to  coat them with the sauce.  Remove the ribs from the skillet and spread in a  large shallow roasting pan, in one layer if possible. Roast in a 350-degree  oven for 10 minutes. If ribs are not dry in 10 minutes, roast a little  longer.  They may also be barbecued on an outdoor grill instead of roasted  in the oven.    NOTE: This sauce is quite spicy.  If you prefer a milder dish, omit the  hoisin sauce.    SOURCE: ORIENTAL COOKING by Schryver

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Nutrition

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Serving Size: 1 Serving (400g)
Recipe Makes: 1 Servings

Calories: 461
Calories from Fat: 183 (40%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 6g
Cholesterol 1.4mg		0 %
Sodium 2714.1mg		94 %
Potassium 292mg		8 %
Total Carbohydrate 63.5g		19 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 60.3g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 461

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