CHINESE SPARERIBS WITH HOISIN SAUCE

Chinese Spareribs With Hoisin Sauce image

This recipe will produce Ribs that are exactly like the ones served in Hong Kong. The marinating time and basting while roasting are key to success. Photo by: Nif

Provided by Skip Davis

Categories Ribs

Time 40m

Number Of Ingredients 9

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Ingredients

2 lb spareribs
3 Tbsp light soy sauce
3 Tbsp hoisin sauce
3 Tbsp ketchup or bbq sauce
2 Tbsp shaoxing wine or dry sherry
1 Tbsp brown sugar
2 clove garlic, finely chopped
2 Tbsp honey
1/4 c boiling water

Steps:

1. Cut the spareribs apart into 1 or 2 rib servings. Place in a shallow glass baking dish.
2. Combine the light soy sauce, Hoisin sauce, ketchup, rice wine or sherry, brown sugar and the chopped garlic. Pour over the spareribs. Cover and marinate 2 to 3 hours or overnight in the refrigerator, turning occasionally to make sure the ribs are thoroughly coated.
3. Preheat oven from 325 up to 350 degrees F.
4. Fill a shallow roasting pan with 1/2 inch of water and place on the middle rack of the oven. Dissolve honey in separate bowl in the boiling water. Place the pork on a rack above the water. Roast the pork for 40 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees F. -- Brush the spareribs several times with the honey and water mixture during roasting. Turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
5. Serve immediately or Remove and cool
6. Spareribs can be cooked ahead of time and refrigerated or frozen. (Thaw frozen pork in the refrigerator or microwave. Use refrigerated pork within 4 days. Reheat frozen or refrigerated pork before serving). Nutritional Breakdown per serving: (based on 6 servings) - 328 calories, 22 g Total Fat (10 g monounsaturated, 8 g saturated , 2 g polyunsaturated), 17 g Protein, 13 g Carbohydrate, 73 mg Cholesterol, 805 mg Sodium NOTE: Using low-sodium soy sauce reduces the sodium count to 590 mg (25 percent of daily total).