Ingredients
2 lb spareribs, in one piece
1 (have the butcher trim the
1 fat and discard the
1 breastbone)
4 cup plum sauce
MARINADE
4 tbsp chicken broth
1/4 cup soy sauce
3 tbsp honey or corn syrup
3 tbsp hoisin sauce
2 tbsp wine vinegar
2 tbsp dry sherry or
1 shaoshing wine
1 tsp sugar
2 cl (medium) garlic,
1 chopped fine
1/2 tsp cinnamon
1 pinch (tiny) 5-spice powder
1 (optional)
DIPPING SAUCE
1 plum sauce
1 scallion, chopped
Directions
Preheat the oven 10 375 degree F. Trim any excess fat from the ribs
and place them in a long shallow dish. In a mixing bowl, combine the
marinade ingredients; if you are using 5-spice powder, add it to the
mixture by putting it through a tea strainer so it spreads out over
the mixture. Mix well, and pour over the ribs and leave for 3 hours
at room temperature or about 6 hours in the refrigerator. Baste the
ribs every hours or so, turning them over. TO ROAST THE RIBS: Remove
the ribs from the marinade. Add the 1/4 cup plum sauce to the
marinade; reserve it for basting. Hook metal drapery hooks through
both ends of each rack of ribs, at the top, and hang each one as if
you were hanging a hammock, suspended from the bars of one of the
oven racks. Set the oven rack in the highest position in the oven. On
the floor of the oven or on another oven rack set at the lowest
position in the oven, place a baking pan half filled with water, to
collect drippings and prevent smoking. You may want to line the
baking pan with aluminum foil before putting the water in, to make it
easier to clean. Roast the spareribs for 45 minutes in the preheated
oven. Then baste them with the reserved basting sauce, using a small
pastery brush and carefully pulling out the oven rack to facilitate
the basting process. Turn the oven up to 450 degrees F and roast for
another 15 minutes. By this time the spareribs should be a rich
golden brown with crisp edges. Baste again, then take them out of the
oven. Place the ribs on a cutting board and remove the drapery hooks.
Separate the individual ribs with a cleaver or sharp knife. Serve at
room temperature, with dipping sauce. Makes 6 to 8 appetizer
servings. NOTE: You will need about 12 drapery hooks. Recipe:
"Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
Servings: 8 servings
Classic Barbecued Spareribs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Meat
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Fascinatingly, the oldest recipe discovered, according to academics are some clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents detailing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into starters, entrees and dessert, a style of dining still practiced today. Aspicius recounts how the cooks of Roman times made use of a good variety of spices, including a few you will know like basil, fennel and dill. In the 15th century, the Crusaders brought back a variety of spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. These new herbs and spices was responsible for a surge in recipe publications, many of which are kept safe in private libraries. The arrival of TV brought us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Classic Barbecued Spareribs recipe.
