Ingredients
2 tbsp sugar
1 tbsp dry sherry
3 tbsp hoisin sauce
1/2 tsp finely chop garlic
1 dash salt optional
1/2 cup ketchup
3 lb pork back finger ribs cut 1 inch wi, de by 3 inch long
Directions
Place ribs in nonreactive, plastic, bowl with a lid. In a separate
bowl, combine marinade ingredients; sugar, sherry, hoisin sauce,
garlic, salt (if desired) and ketchup. Mix well and spoon over ribs.
Place cover on bowl and shake to coat ribs thoroughly with marinade.
Place in refrigerator and marinate for 4 hours or longer. Shake once
or twice while marinating to coat again.
To avoid mess, cover cookie sheet with aluminum foil. Take ribs from
refrigerator and shake to coat again. Place ribs on their sides on
cookie sheet. Don't crowd, or they won't be crispy. Bake at 350
degrees for 30 minutes. Turn over with tongs and bake additional 20-
30 minutes. Check carefully last 10 minutes of baking to prevent
burning.
Servings: 6 servings
Chinese Barbecued Baby Back Ribs Recipe brought to you by Recipe Ideas
Categories: Asian; Barbeque; Bbq; Chinese; Meat
The History of Recipes
It is possible to follow the history of `recipes` way back into antiquity, at least as far into history as pharonic Egypt, and maybe even further. Having said that, sadly, these early records were just very basic hieroglyphic instructions for meal preparation.
Later on, in The time of the romans around 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the chefs of Roman times made use of a good variety of herbs and spices, including a few that will be familiar to modern cooks for example bay, mint and dill. For the decades that followed, the rich and powerful families of Wesstern Europe competed to offer the most extravagent banquests, and as a result chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 19th century that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes of the day. By the time we get to the 20th century, cookery publications are in great demand, as a result of increased literacy, leisure time and having more money to spend. |
We hope you enjoy this Chinese Barbecued Baby Back Ribs recipe.
