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Chinese-Style Spareribs

 
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Times:

10 minutes prep, 120 minutes cook
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Ingredients:

6 pounds pork spareribs
1/4 cup hoisin sauce
1/4 cup water
3 tablespoons dry sherry
2 tablespoons honey
2 tablespoons soy sauce
2 cloves garlic, minced
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Cooking Directions:

Cut spareribs into serving-size portions;set aside.
In a large bowl, combine remaining ingredients; mix well. Reserve 1/4 cup of the marinade.  Place remaining marinade in a large self-sealing bag.  Add ribs, close bag tightly. Refrigerate 6 hours or overnight; turn bag several times to distribute marinade.
Drain ribs.  Discard leftover used marinade.  Place ribs in shallow roasting pan; cover with foil and bake in a 350 degree F. oven for 1 1/2 hours.
Uncover and brush ribs with the reserved 1/4 cup of marinade. Bake, uncovered, for 30 more minutes or till done.
Serves 6

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Serving Suggestions:

Savor the delicious aroma of this recipe as it slowly roasts in your oven. You will love the juicy, sweet flavor that these ribs deliver. Serve with cucumber salad and noodles.

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Nutrition:

Calories: 900 calories
Protein: 63 grams
Fat: 65 grams
Sodium: 550 milligrams
Cholesterol: 260 milligrams
Saturated Fat: 24 grams
Carbohydrates: 11 grams
Fiber: 0 grams
Random Leftover Tip:
Make a salad with leftover pork!

 
 
 
 
 
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Buying/Handling/Storing Tip:

These curved ribs are the least meaty variety of ribs, but the lean meat is still full of flavor. Spareribs are typically larger and heavier than back ribs.


Other Pork Buying/Handling/Storing Tips
Ask Your Butcher

Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking.


More Butcher Tips
About the Cut

Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor.


Learn About the Pork Cuts
Cooking Method: Roasting
COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.
More about this cooking method
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