Chinese BBQ Spareribs

6 Sep

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I have to find a good Chinese food restaurant but until I do I will continue to reread my cookbooks.

I have a forty year old Joyce Chen book that is threadbare and covered with spills of food ingredients.  I think her recipes are easy and the most authentic tasting. I changed it just a little. Sorry Joyce.

1/3 cup hoisin sauce

1/4 cup low sodium soy sauce

3 tablespoons dry sherry but I didn’t have any so I used a sweet white wine

2 cloves minced garlic

2 tablespoons sugar

1/4 scant teaspoon Chinese five spice powder

3 pound rack  of St. Louis ribs with the thin white skin on the bottom removed. It just peels right off. Hold on to the end with a paper towel and just pull. Its kind of fun.

Mix all the ingredients together.

Place the ribs on a big piece of extra strong aluminum foil

Spread the marinade all over the ribs and cover it, place in the refrigerator for a couple of hours or overnight.

Heat the oven to 350 degrees

Get a large baking pan, fill it with water and place in the oven.

Put the ribs that are still in the foil on another pan

Open the foil but keep the foil under the ribs. This makes for a very easy clean up.

Place the pan with the ribs over the pan with the water.

Bake for 35 minutes

Baste and flip the ribs

Bake for another 35 minutes

Baste and flip

Increase the heat to 450 and baste and flip again for 15 minutes.

Lower the heat, cover the ribs with the foil and heat at 275 degrees for about an hour or less.

The ribs should pull apart

Take the ribs out of the foil, slice the ribs apart and enjoy.

I basted the ribs with the marinade that surrounded them in the pan.

If the water evaporates in the water pan add more so you have that added moisture in the oven.

 

 

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