2 lb spareribs
2 tbsp dark soy sauce
3 tbsp orange honey
3 tbsp koon chun hoisin sauce (or chee hou, or chap sam sauce
1 clove garlic
1/2 tsp hot chili oil (omit with chap sam s, auce)
1 green onion
2 tbsp thin soy sauce
1 tbsp dry marsala
Directions
Preparation: Chop ribs into 2" sections. Mix remaining ingredients
and marinate ribs in mixture for 4-6 hours, turning several times. If
you marinate overnight, keep refrigerated, and allow to warm up
before baking. Baking: Preheat oven to 350 degrees. Drain ribs,
saving marinade. Place ribs on rack in roasting pan. Bake at 325
degrees for 45 minutes, basting every 15 minutes. Turn up heat to
375 and finish undisturbed for 15 minutes - until slightly rusty.
Serve hot. Serves 4
Servings: 4 servings
Barbecued Spareribs - Chef's Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into history, in truth as far as the early Egyptians, and maybe even further. However, in the main part, these ancient records were just primitive pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to food historians are some clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of scripts describing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius describes how the early Romans made use of a good variety of spices, including a few that will be familiar to modern cooks such as bay, fennel and parsley. Over the following few centuries, the rich families of the West competed with each other to serve up the most exotic banquets, and as a consequence, cooks and their recipes could command a high salary. Even so, it wasn`t until the 1800s that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. The arrival of TV brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Barbecued Spareribs Chef's recipe.
