YIELD Makes 4 main-dish or 8 appetizer servings
|3||to 4 pounds lean pork baby back ribs or spareribs|
|1/3||cup hoisin sauce|
|4||tablespoons soy sauce, divided|
|3||tablespoons dry sherry|
|3||cloves garlic, minced|
|1||tablespoon dark sesame oil|
- Place ribs in large resealable food storage bag. Combine hoisin sauce, 3 tablespoons soy sauce, sherry and garlic in cup; pour over ribs. Seal bag; turn to coat. Marinate in refrigerator at least 4 hours or up to 24 hours.
- Preheat oven to 375°F. Drain ribs; reserve marinade. Place ribs on rack in shallow, foil-lined roasting pan. Bake 30 minutes. Turn; brush ribs with half of reserved marinade. Bake 15 minutes. Turn ribs over; brush with remaining marinade. Bake 15 minutes.
- Combine remaining 1 tablespoon soy sauce, honey and sesame oil in small bowl; brush over ribs. Bake 5 to 10 minutes or until ribs are cooked through, browned and crisp.* Cut into serving-size pieces.
*Ribs may be made ahead to this point. Cover and refrigerate up to 3 days. To reheat, wrap ribs in foil; cook in preheated 350°F oven 40 minutes or until heated through. Cut into serving-size pieces.
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Island cuisine is a mixture of recipes from all the major island regions, including Hawaii, Cuba, the Caribbean and Jamaica.