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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Honey-Glazed Spareribs
Yield: Makes about 4 servings
Ingredients:
1
side pork spareribs (about 2 pounds)
1/4
cup plus 1 tablespoon soy sauce, divided
3
tablespoons hoisin sauce
3
tablespoons dry sherry, divided
1
tablespoon sugar
1
teaspoon minced fresh ginger
2
cloves garlic, minced
1/4
teaspoon Chinese five-spice powder*
2
tablespoons honey
1
tablespoon cider vinegar
Green Onion Curls (recipe), slivered green onions and edible flowers for garnish
Preparation:
1.
Have your butcher cut ribs down length of slab into two pieces so that each half is 2 to 3 inches wide. Cut between bones to make 6-inch pieces. Trim excess fat. Place ribs in heavy resealable bag.
2.
For marinade, combine 1/4 cup soy sauce, hoisin sauce, 2 tablespoons sherry, sugar, ginger, garlic and five-spice powder in small bowl; mix well. Pour over ribs. Seal bag tightly; place in large bowl. Refrigerate 8 hours or overnight, turning bag occasionally.
3.
Preheat oven to 350°F. Line large baking pan with foil. Place ribs on rack in pan, reserving marinade. Bake 30 minutes; turn ribs over. Brush with marinade; continue baking 40 minutes or until ribs are tender when pierced with fork.
4.
For glaze, combine honey, vinegar, remaining 1 tablespoon soy sauce and 1 tablespoon sherry in small bowl; mix well. Brush 1/2 of mixture over ribs. Place under broiler 4 to 6 inches from heat source; broil until ribs are glazed, 2 to 3 minutes. Turn ribs over. Brush with remaining honey mixture. Broil until glazed. Cut into serving-size pieces. Garnish, if desired.
This recipe appears in:
Chinese
