Marinated in a sherry, soy, ginger, brown sugar sauce and then oven-baked until tender and browned.
2 cloves garlic, crushed
3 tablespoons dark soy sauce
2 tablespoons dry sherry
1 teaspoon grated ginger
1/2 tablespoon brown sugar
1/2 tablespoon sesame oil
1/2 teaspoon five-spice powder
1 tablespoon hoisin sauce
1 shot Tabasco or to taste
1 tablespoon ketchup
3 pounds pork spareribs
Mix all ingredients except the ribs. Marinate the ribs in the refrigerator for 2 hours or more.
Place ribs on a roasting rack for 1 hour in a 350 degrees F oven. Turn oven up to 400 degrees F for 15 minutes or until browned.
It is a good idea to place the baking pan containing about one inch of water below the ribs as they cook. It prevents the sauce from smoking and helps tenderize the ribs.
yikes_edoc
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
January 8, 2012
I didn't dislike this recipe but I didn't love it either. The ribs were just a bit blah and not real tender. I marinated them overnight to try to get maximum flavor. The water in the pan sort of steamed them and seemed to steam the flavor right out. I don't think they were so coated in the marinade that they would cause too much smoking from the sauce hitting the pan, so I'd skip that step next time and cook them at a lower temp for longer.