Ingredients
2 lb spareribs
2 tbsp dark soy sauce
2 tbsp thin soy sauce
3 tbsp orange honey
3 tbsp koon chun hoisin sauce (or
1 chee hou or chap sam sauce)
1 clove garlic
1/2 tsp hot chili oil (omit with
1 chap sam sauce)
1 green onion
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.
Servings: 4 servings
Chinese Barbecued Spareribs Recipe brought to you by Recipe Ideas
Categories: Asian; Barbeque; Bbq; Chinese; Meat
The History of Recipes
It is possible to trace the history of `recipes` way back into antiquity, certainly as far back as the Egyptians, and possibly even further. Interesting though that is, sadly, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to historians are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, main course and desserts, a very modern way of dining. This early Roman chef informs us how the ancient chefs used a good variety of spices, including a few you will know like bay, mint and parsley. Later, there were two interesting books from the 1300s - one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian curry that we all know today, but rather descriptions of the types of meals enjoyed by the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the East, such as coriander, parsley, and basil. These new foods and tastes created an increase in books on cookery, most of which still exist in academic collections. During the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve the best banquets, and as a result cooks and their recipes were greatly in demand. However, it was during the nineteenth century that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and writing down recipes to help cooks of their time. By the time we get to the 1900s, cookery books were in high demand, due to increased literacy, more free time and having more money. The arrival of television brings us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Chinese Barbecued Spareribs recipe.
