Honey-Glazed Spareribs
the Editors of Publications International, Ltd.
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 , slivered green onions and edible flowers for garnish |
*Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.
Preparation
- 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.
- 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.
- 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.
- 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.
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